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CANDY- MAKING 
AT HOME 

BY 

Mary M. Wright 



TWO HUNDRED WAYS TO MAKE 
CANDY WITH HOME FLAVOR 
AND PROFESSIONAL FINISH 



Philadelphia 
The Penn Publishing Company 

1915 



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Copyright 1915 by The Penn Publishing Company 



Candj-Maklng at Home 




R 26 1915 

GI,a;J9?287 



Contents 



I. 



General Directions for Candy-Making 

Utensils ..... 
Ingredients .... 
A Few Things the Candy-Maker 

Know .... 

The Coloring and Flavoring 



II. The Making of Fondant 



Should 



Fondant . 
Chocolate Fondant 
Maple Fondant 



III. Hard Candies 



Chocolate Chips 
Cinnamon Jibb 
Fig Brittle 
Butter-Scotch . 
French Butter-Scotch 
Maple Panocha 
Horehound Candy- 
Chocolate TafFy 
Molasses TafFy 
Nut TafFy 



11 

H 
i6 



17 
»9 

21 

23 

25 

26 

29 

31 
32 
32 
32 
33 
33 
34 
34 
35 
35 



3 



CONTENTS 



Lemon Stick Candy . 

Peppermint Stick Candy 

Strawberry Drops 

Honey Peppermint Tablets 

Maple Tablets 

Fruit Tablets . 

Rose Nougat . 

Raisin Stickles . 

Vanilla TafFy . 

Salt Water Taffy 

Taffy Dreams With Nut Centers 



35 
36 
36 
37 
37 
38 
38 
39 

39 
40 

40 



IV. Fudges and Caramels 

Chocolate Fudge 

Maple Sugar Fudge 

Burnt Almond Fudge 

Coffee Fudge . 

Marshmallow Fudge 

Peanut Fudge . 

Fig Fudge 

Divinity Fudge 

Cocoanut Fudge 

Fruit Fudge 

Cinnamon Fudge 

Pineapple Fudge 

Layer Fudges . 

Cocoanut Marshmallow Fudge 

Another Cocoanut Marshmallow 

Barley Fudge . 

Coffee Caramels 

Cocoanut Caramels 



Fudg( 



43 

45 
46 

46 

47 
47 
48 

48 
48 
49 
49 
50 
50 
50 
5> 
51 
52 
52 
53 



CONTENTS 


6 


Chocolate Caramels . . . . . 


53 


Sultana Caramels . . . . . 


54 


Nut Chocolate Caramels . . . . 


54 


Vanilla Caramels . . . . 


55 


Strawberry Caramels 


55 


Jelly Caramels .... 


55 


Chocolate Cream Caramels 


56 


Molasses Caramels . . • . , 


57 


Franconia Caramels . . . . . 


57 


Tutti-Frutti Caramels . . . , 


57 


Butternut Caramels . • • • . 


58 


Carrot Caramels . . . . , 


58 


. Nut Candies ...... 


61 


Chocolate Almonds . . • . , 


63 


Brown Almond Nougat . . . , 


63 


White Nougat 


. 64 


Peanut Brittle 


. 65 


Almond TofFee .... 


. 65 


Southern Hazelnut TofFee . 


. 66 


Mexican Panochia .... 


. 66 


Pralines ...... 


. 67 


Cream Nut Bars .... 


. 67 


Maple and Butternut Cream 


. 68 


Chocolate Nut Candy 


. 68 


Nut Bonbons ..... 


. 68 


Candied Chestnuts .... 


. 69 


Glace Nuts 


. 70 


Walnut Bonbons .... 


71 


Peanut Molasses Candy 


• 71 


Mexican Nut Confection . 


. 72 



J CONTENTS 


Nut Loaf 


. 72 


Nut Stuffed Fruit . 


• 73 


Cherry and Almond Confec 


:tion . . -73 


VI. Fruit Candies . 


• 75 


Quince Confections . 


79 


Maraschino Drops . 


• 79 


Strawberry Divinity Fudge 


• 79 


Tutti-Frutti Cream . 


. 80 


Pear Caramels . 


. 81 


Marzipan Fruit Candies 


. 81 


Surprise Dates . 


. 82 


Marshmallow Fruit Fudge 


. . . 83 


Frosted Fruit Fudge . 


. . . 83 


Cherry Foam . 


. . . . 84 


Fig Favorites . 


. . . . 85 


Pineapple Marshmallows 


. . . 8s 


Fruit Chocolate Balls 


. 86 


Watermelon Dainty . 


. 86 


Date Delight . 


. . . , 87 


Stuffed Prunes . 


. 87 


Fruit Roll 


. 88 


Jelly Cake Candy . 


. 88 


VII. Sea Foam and Cream Cand 


lES . . . 91 


Ginger Creams 


. 93 


Lemon Creams 


• 94 


Peppermint Creams . 


. 94 


Maple Creams 


. 95 


Walnut Creams 


• 95 


Cocoanut Creams . 


. 95 



VIII, 



IX. 



CONTENTS 


f 


Honey Creams 


96 


Vanilla Sea Foam . . . . , 


96 


Maple Foam ..... 


97 


Candied Cherry Foam 


97 


Nut Foam Chocolates 


. 98 


Maple Delight 


99 


Bonbons ..•••• 


lOI 


Chocolate Creams .... 


. 103 


Chocolate Creams With Fruit Centers . 


104 


Chocolate Creams With Nut Centers . 


. 106 


How to Coat Chocolate Creams 


108 


Bonbons Made With Cocoanut . 


no 


Nut Bonbons ..... 


112 


Fruit Bonbons ..... 


• "3 


Assorted Bonbons . . . • , 


• "5 


How to Dip With Fondant 


• "7 


Oriental Bonbons . . . . , 


, 118 


Pop-Corn Sweets .... 


121 


Molasses Pop- Corn Balls . 


. 124 


Chocolate Pop- Corn Balls 


124 


Snow Pop- Corn Balls 


. 125 


Ice Pop-Corn Balls 


126 


Pop-Corn Dainty .... 


. 126 


Crystallized Pop-Corn 


, 127 


Pop- Corn Bars . . . . , 


, 128 


Maple Pop- Corn Bars . . . , 


. 128 


Pop-Corn Macaroons 


. 129 


Cherokee Crisp 


. 129 



8 



CONTENTS 



Pop-Corn Almond Nougat 
Pop- Corn Brittle 
Pop- Corn Fudge 



130 
130 

131 



X. Macaroons and Miscellaneous Sweets 

Almond Macaroons . 
Cream Macaroons . 
Jasmine Macaroons . 
Queen Macaroons 
Chocolate Macaroons 
Cocoanut Macaroons 
Hickory-Nut Macaroons 
Peanut Macaroons . 
Cherry Macaroons . 
Coffee Macaroons 
Chocolate Macaroons 
Pistachio Macaroons 
Cinnamon Macaroons 
Marshmallovvs . 
Cocoanut Marshmallows 
Orange Marshmallows 
Buttercups 

Hodge-Podge Candy 
Candied Sweet Potato Balls 
Persian Confection 
Turkish Confection 
Arabian Confection 
Honeycomb Candy 
Turkish Delight 
Apple Sw^eetmeats 
Chocolate Arabics 



133 

135 

135 
136 

136 

136 

137 
137 
137 
138 
138 

139 

139 
140 

140 

141 

141 

142 

H3 
144 

H4 

H5 
146 

146 

H7 
H7 
148 



CONTENTS 



9 



Oriental Bonbons 
Candy Potatoes 
Divinity Hash . 



48 

49 
49 



XI. Cake Confectionery and Little Sweets 

Bonbon Cakes . 
Spice Nuts 
Chocolate Nuts 
Walnut Wafers 
Peanut Jumbles 
Cocoanut Jumbles 
Fruit Rocks 
Raisin Spirals . 
Fruit Bars 
Maple Drops . 
Ginger Chips . 
Ginger Wafers 
Marshmallow Cakes 
Ginger Nuts 
German Ginger Balls 
Cinnamon Crisps 
Chocolate Sticks 
Orange Cakes . 
Cocoanut Drops 
Almond Cakes 
Peanut Wafers 
German Wafers 
Japanese Wafers 
English Wafers 
Delicious Tea Cookies 
Raisin Cookies 



51 

S3 
57 
58 
S8 
59 

59 
60 

61 

61 

62 

62 

63 

63 
64 

65 

65 
66 

66 

67 
67 
68 
68 
69 
69 
70 
70 



10 



CONTENTS 








Love Diamonds . . . . • X7i 


Marmalade Diamonds 








171 


Lemon Cakes . 








. 172 


Maple Nut Wafers . 








. 172 


Vanilla Wafers 








173 


Chocolate Diamonds 








• 173 


Coriander Cakes 








. 174 


Peach Blossom Cakes 








• ^7S 


Wild Rose Cakes . 








• ^75 


Cream Nut Puffs . 








. 176 


Spice Fingers . 








. 177 


Caraway Cookies 








. 178 


Daisy Cakes . 








. 178 


Vanilla Sugar Cakes . 








. 179 


Chocolate Ginger Drops . 








. 179 


Cocoanut Fruit Drops 








. 180 


Preserved Fruit Dainties 








. 181 


Jelly Jumbles . 








. 181 


Chocolate Nut Wafers 








. 182 


Lady Fingers . 








. 182 


Fruit Puffs . 








. 183 


Nut Tarts 








. 184 



Index 



185 



CHAPTER I 
General Directions for Candy-Making 



Candy-Making at Home 



CHAPTER I 



GENERAL DIRECTIONS FOR CANDY- 
MAKING 

We find it quite possible to make just as de- 
licious candy at home as can be bought of the 
most famous manufacturers. Of course there 
are a few kinds of candies that can be made only 
with the aid of special machinery ; but there are 
enough kinds that can be made with utensils 
found in the ordinary kitchen (with a few more 
added) to make all the variety that one may wish 
for. By making our own candies in the home we 
have the assurance that they are at least pure and 
clean, and that they will cost us no more than the 
cheaper grades of candy. Candy-making is very 

13 



14 CANDY-MAKING AT HOME 

fascinating, and there is no reason whatever why- 
one cannot be a successful candy-maker after a 
few trials at it. In this first chapter we give a few 
general directions in candy-making that will make 
it easier to carry out all the recipes that follow. 

Utensils 
All the utensils that are needed in candy-mak- 
ing are saucepans of granite or porcelain, a double 
boiler, spoons, a spatula, candy dipper, platter or 
marble slab, a thermometer, and boxes or pans 
in which to mold certain kinds of candies. Bon- 
bon molds are useful for molding bonbons, but 
are not necessary as they can easily be molded 
with the fingers. A thermometer is not abso- 
lutely necessary since one can learn to get the dif- 
ferent stages by dropping and testing the syrup 
in cold water ; but the thermometer makes it 
much easier to get the syrup cooked to exactly 
the right degree. In buying a thermometer 
choose one that is guaranteed by its maker, since 
some thermometers are apt to break when the 
syrup is boiled to a high degree as it must be in 



GENERAL DIRECTIONS 15 

making the hard candies. There are small, re- 
liable candy thermometers on the market that do 
not cost a great deal, and make it much easier for 
the candy-maker. 

Wtiile a platter can be used instead of a marble 
slab in making fondant and some other candies, 
yet, since the marble is naturally cool, the candy 
syrups will cool much more quickly on it and for 
this reason is desirable. 

In making taffies or any candy that requires 
pulling a hook is very useful. One can handle 
more at a time with a hook and pulling makes it 
lighter and nicer. 

A sugar scraper proves very useful when it 
comes to scraping down maple sugar and choco- 
late ; and a food chopper is very convenient when 
chopping nuts and fruits used in candy-making. 

A smooth piece of tin can be used for dropping 
or placing the candies on, after they are made to 
set and cool ; but parafflne paper will take its place 
very well. One can scarcely get along without 
this paper in candy-making, for it is very useful 
in lining candy-boxes when they are to be used as 



16 CANDY-MAKING AT HOME 

molds, and candies or bonbons that are liable to 
become sticky can be wrapped in it. A tew bowls 
for dipping purposes will be needed. 

IlSTGEEDIENTS 

Granulated sugar is the kind most frequently 
used in candy-making. To get the best results it 
should be fine-grained and of the best quality. 
Confectioner's sugar or powdered sugar is used 
chiefly to roll or dust candies with. 

Almost all confectioners use glucose in their 
candies, since it helps to keep the sugar from 
granulating, but, since corn syrup is composed 
largely of glucose it is advisable for the home 
candy-maker to use it as it can be readily obtained 
at the grocery store. A few recipes call for glycer- 
ine, and this is quite harmless, and helps to make 
the candy smooth and creamy. Cream of tartar, 
vinegar and lemon juice are used to prevent the 
sugar from graining also. 

The butter used in making butter-scotch, fudges 
and such like candies should be of the very best 
quality. Never under any circumstances use in 



GENERAL DIRECTIONS 17 

candy, stale butter, or substitutes, or butter that 
is very salty. 

A Few Things the Candy-Makee Should 

Know 

The' tests in cold water compared to degrees on 
the thermometer are as follows : 

230 to 235 degrees Thread stage. 

238 to 240 ** Soft ban stage. 

250 to 255 ** Hard ball stage. 

280 to 290 ** Crack stage. 

300 to 310 ** Hard crack stage. 

In testing the syrup with the thermometer 
allow the thermometer to become hot gradually. 

If one does not have a thermometer and has to 
test the syrup in cold water one will have to de- 
pend a great deal on sight and touch. The thread 
stage is found by letting a little syrup drop from 
a spoon ; if it forms a thread then it is known as 
the thread stage. The soft ball stage is reached 
when the syrup forms a soft ball between the 
fingers when dropped in cold water, and the hard 
ball stage is reached when it makes a firm ball 



18 CANDY-MAKING AT HOME 

between the fingers when dropped in cold water. 
The crack stage is reached when it cracks or be- 
comes brittle, and the hard crack stage is reached 
when all the water has evaporated and the syrup 
is about ready to burn. At this stage one must 
watch it very closely. 

After the sugar has melted when put over the 
fire, wipe the sides of the kettle down carefully ; 
this removes the undissolved sugar, which is apt to 
cause the rest to grain if not removed. 

All scum should be carefully removed as soon 
as the syrup boils ; but be careful not to stir the 
syrup or jar it any more than possible. Candies 
in which milk, cream or chocolate is used should 
be boiled in a deep vessel as they have a tendency 
to boil over. Sugar and water and corn syrup 
will not boil over, so that the depth of the vessel 
in which thev are boiled does not matter so much. 

Hard candies should be loosened up from the 
tin, or whatever they are molded in, before they 
are quite cool, or they will stick and be hard to 
remove. It is well to remember that nearly all 
hard candies will become sticky in warm weather, 



GENERAL DIRECTIONS 19 

so should be kept in glass jars or wrapped in 
waxed paper. 

If a batch of candy should become grainy and 
go back to sugar again it can be boiled over, add- 
ing a little more water and corn syrup or cream 
of tartar ; but do not use the same vessel unless it 
has been well washed. 

The CoLORiisra akd FLAvoEiNa 
Use nothing but fruit or vegetable colorings for 
candy ; these can usually be obtained at a drug 
store, or from the confectioner. A little of these 
will go a long way. Colorings can be obtained 
in liquid form or in form of paste. The useful 
colors are orange, yellow, red, leaf green and 
violet. With red one can get all the shades of 
pink, and rose. Different shades of green can be 
made with the green by the amount used. Always 
remember that high colors are not desirable in 
candy and confine yourself to the paler shades as 
much as possible. You can obtain different shades 
by combining two colors ; for instance, put a drop 
or two of red with your violet and you will have 



20 CANDY-MAKING AT HOME 

another shade, and so on. A good shade can be 
made with strong coffee. 

By using different flavoring extracts one may- 
have a great variety in candy. Use only pure 
extracts or oils. When using oil of peppermint or 
oil of cinnamon for flavoring remember it is very 
strong and use only a few drops, while from a 
half teaspoonf ul to a tablespoonf ul of extract may 
be used, according to the strength of flavoring 
desired. Always add the flavoring after the 
syrup has been removed from the fire, as in most 
cases it will boil out if put in with the other 
ingredients. 



CHAPTER II 
The Making of Fondant 



CHAPTER II 
THE MAKING OF FONDANT 

The foundation for innumerable cream candies 
and for nearly all bonbons is what the confec- 
tioners call " fondant." This is quite easily made 
by the home candy-maker after once getting the 
knack of it ; but one must be careful to follow 
directions closely and not become careless. It has 
a great advantage from the fact that it can be 
made up a long time before it is worked into 
candies, since it will keep for a great length of 
time. It can be made up in large quantities, but 
it is best for the amateur candy-maker at first to 
make it in small quantities at a time, and make it 
oftener ; then as she becomes more adept she may 
use several pounds of sugar at a making. 

FONDAITT 

To make the fondant take two pounds of granu- 
lated sugar, one-half cupful of water and one- 

23 



24 CANDY-MAKING AT HOME 

fourth teaspoonf ul of cream of tartar. Boil this 
to the soft ball stage or to 238 degrees. Stir the 
sugar over a slow fire until it is thoroughly dis- 
solved ; then take a damp cloth and wipe away- 
all the sugar crystals that appear on the sides of 
the pan. When it is done remove from fire and 
pour over a large platter that has been cooled or 
over a marble slab. Do not scrape the contents 
out of pan or allow it to drip, but pour out quickly, 
then there will be less danger of its graining. 
Let stand until nearly cool (not cold), then stir 
until it becomes thick and creamy, working it 
away from the edges of the platter or slab into 
a mass in the center. Use a wooden spoon in 
creaming the fondant, and it is a good idea to 
sprinkle a little cold water over the top of the 
syrup after it has been poured out on the platter ; 
this will prevent a crust from forming on top. 
When too stiff to work with spoon take it in the 
hands and knead until it is smooth and velvety. 
Let stand a few hours until it has mellowed 
somewhat, then pack down in jars and bowls, 
and cover with a damp cloth. If kept for some 



THE MAKING OF FONDANT 25 

time dampen the cloth occasionally. As we 
said before this fondant will keep for a long time, 
and one may use it when desired. If a batch 
should turn grainy after stirring it can be boiled 
over again, or used in making some other candy, 
but in either case it must be boiled over again and 
a little more water added. In making fondant it 
is best to take a kettle that has not been used for 
other purposes, or it will give the fondant a taste ; 
also be very careful to have the thermometer clean 
if one is used. The fondant can be colored and 
flavored when still warm, or it can be colored and 
flavored when you warm or melt it when ready 
to make the bonbons. Fondant should cool 
quickly after it has been poured out on a platter 
or slab. As marble is naturally cool it is best for 
this purpose, but a platter may be placed on ice, or 
dipped in cold water before being used. 

Chocolate Fondant 
The above directions are for white fondant, 
which is the kind most generally made, but one 
can make chocolate and maple fondant. To 



26 CANDY-MAKING AT HOME 

make the chocolate fondant take two cupfuls of 
sugar and four ounces of grated chocolate and 
one-half cupful of water. Boil to the soft ball 
stage, flavor with a teaspoonful of vanilla and 
proceed as when making white fondant. It is 
best not to add the chocolate until the syrup has 
boiled a while, then it can be melted and slowly 
added, for the syrup must not be stirred w^hile 
boiUng. 

Maple Fondant 
To make maple fondant take one cupful of 
brown sugar and two cupfuls of maple syrup, or 
one cupful of maple sugar. If the sugar is used 
add one-half cupful of water. To keep the syrup 
from graining add one-fourth teaspoonful of 
cream of tartar. Boil to the soft ball stage or to 
238 degrees by the thermometer, and then pour 
out on platter or slab, and proceed as with the 
white fondant. A good substitute for maple 
fondant may be made by flavoring with mapleine 
some of the white fondant. Maple fondant is 
especially good combined with nuts in making bon- 



THE MAKING OF FONDANT 27 

bons, and also makes nice centers for chocolate 
creams. 

In the chapter on bonbons you will find many 
ways in which the fondant can be used, and many 
other ways will no doubt suggest themselves to 
you when you once begin to work with it. 



CHAPTER III 
Hard Candies 



CHAPTEK III 
HARD CANDIES 

Many persons prefer the hard candies to the 
soft varieties. Most of these hard candies are 
boiled to the crack stage or hard crack stage, 
which is from 280 to 310 degrees. In testing 
these candies in cold water it is always advisable 
to remove from the fire while doing so, for when 
the syrup gets to the turning stage it will burn 
very soon if not watched. Other hard candies 
will be found classified under the chapter on nut 
candies, such as peanut brittle, nut nougats, etc. 

Chocolate Chips 
Place in a saucepan one cupful of brown sugar, 
one-half cupful of New Orleans molasses (the 
light colored molasses), and one tablespoonf ul of 
butter. Boil to the crack stage, then remove from 
the fire and flavor with one teaspoonf ul of vanilla. 

31 



32 CANDY-MAKING AT HOME 

Pull into long thin sheets, and cut into small 
pieces. When cold dip into melted chocolate 
flavored with a little vanilla. 

ClTTNAMON JiBB 

Place in a saucepan one cupful of golden 
corn syrup, one-fom^th cupful of butter, a table- 
spoonful of cinnamon, and one-half cupful of 
water. Boil to the crack stage. Pour into but- 
tered pans, and mark off into squares. When 
cool break up. 

Fig Beittle 
Take two cupfuls of light brown sugar, one 
cupful of golden corn syrup and one-half cupful 
of water. Cook to the crack stage, and then stir 
in figs that have been cut up into bits. Pour into 
a buttered pan, and mark off. When cool break 
up. Date brittle can be made in the same man- 
ner. 

BuTTER-ScOTCH 

Take two cupfuls of light brown sugar, one- 
half cupful of butter, one-fourth cupful of water 



HARD CANDIES 33 

and one tablespoonful of vinegar. Boil to the 
crack stage. Pour into buttered tins, mark off 
into squares, and when cool break up. A table- 
spoonful or two of molasses improves butter-scotch 
for many persons. 

Freistch Butter-Scotch 
Take two cupf uls of granulated sugar, one-half 
cupful of maple sugar, one-half cupful of butter, 
one tablespoonful of vinegar, and one-fourth cup- 
ful of water. Cook to the crack stage or to 280 
degrees, then remove from fire and add one tea- 
spoonful of vanilla, and one-fourth teaspoonful 
soda. Mark into strips, and when cold cut with a 
pair of shears. 

Maple Panooha 
Take one cupful of maple sugar, one cupful of 
light brown sugar, two tablespoonfuls of butter, 
and one-half cupful of water. Boil to the crack 
stage. Pour over pecan meats that have been 
placed on a buttered pan. When cold break in 
any manner desired. 



34 CANDY-MAKING AT HOME 

HOREHOITIN'D CaIN^DY 

Take two cupfuls of brown sugar, one cupful of 
corn syrup, and one-half teaspoonf ul of cream of 
tartar. Four over this the horehound liquid made 
by steeping two ounces of dried horehound (which 
can be obtained at the drug store) in one pint of 
hot water. Boil down to a cupful before adding 
to the sugar. If you do not wish it to be very 
strong of horehound don't use quite so much. 
Boil to the hard crack stage or about 300 degrees. 
Pour into a buttered pan or pans. Mark deeply 
into small squares while still warm, and when 
cool it will break easily. 

Chocolate Taffy 
Take two cupfuls of sugar, one cupful of golden 
corn syrup, one-half cupful of boiling water, and 
one-fourth teaspoonf ul of cream of tartar. Boil to 
the soft ball stage, then add two ounces of unsweet 
ened chocolate shaved fine. Boil to nearly the 
crack stage or about 270 degrees, then add one 
teaspoonful of vanilla. Pour out on a buttered 
platter, cool and pull. Cut into small pieces. 



HARD CANDIES 35 

using shears or sharp knife, and place on buttered 
plate or paraffine paper. 

Molasses Taffy 
Take two cupf uls of sugar, and one-half cupful of 
New Orleans or baking molasses, and one-half cupful 
of corn syrup, and a third teaspoonf ul of cream of 
tartar. Boil to about the crack stage. Turn out on 
a greased platter, and when cool enough pull until 
light colored. Cut in small pieces. 

Nut Taffy 
Take two cupf uls of light brown sugar, one-half 
cupful of corn syrup, one-half cupful of water, and 
one-fourth teaspoonful of cream of tartar. Boil 
to the hard ball stage. Add one teaspoonful of va- 
nilla, and one cupful of nut meats, chopped. Pour 
out on a platter, and pull as soon as cool enough. 

Lemo:n^ Stick Cais^dy 
Take two cupfuls of granulated sugar, one-half 
cupful of white corn syrup, one-half cupful of 
water, and the juice of one lemon. Boil all to- 



36 CANDY-MAKING AT HOME 

gether with half the rind of the lemon to the crisp 
or crack stage. Flavor with one teaspoonful of 
extract of lemon, and color with yellow coloring. 
Pour out on a buttered platter, and when cool 
enough pull into sticks, and cut about four inches 
long. 

Peppermint Stick Candy 
Make the same as the lemon stick, but omit the 
lemon, and use one-fourth teaspoonful of cream of 
tartar. After removing from fire flavor with 
peppermint. Divide the candy into two portions, 
and color one with red coloring. Pull each part 
separately, then twist the red candy around the 
white till you have it in form of a stick. Cut 
into sticks, and if desire vl form into canes. 

Straw^berry Drops 
Take two cupfuls of granulated sugar, one-half 
cupful of corn syrup, the juice of one lemon, and 
a fourth cupful of water. A tablespoonful of 
vinegar can be used instead of lemon juice if de- 
sired. Boil to the hard crack stage. Color with 



HARD CANDIES 37 

red coloring and flavor with strawberry flavoring. 
Drop from a spoon in drops about the size of a 
nickel onto waxed or greased paper. By flavor- 
ing with different flavoring and using different 
colorings you may have a variety in these drop 
candies. 

Honey Peppermint Tablets 
Take one cupful of honey, one cupful of sugar 
and one-half cupful of white corn syrup, one- 
fourth teaspoonf ul of cream of tartar and one tea- 
spoonful of butter. Boil to the crack stage, then 
remove from fire and add one teaspoonful of 
peppermint extract. Drop from a spoon onto 
oiled paper, about the size of a nickel or quarter. 
This candy can be pulled if preferred, and cut into 
pieces. 

Maple Tablets 

Melt together in a saucepan one cupful of maple 

sugar and one cupful of light brown sugar, four 

tablespoonfuls of butter, one teaspoonful of lemon 

juice and one tablespoonf ul of water. BoH to the 



38 CANDY-MAKING AT HOME 

hard crack stage, and drop on oiled paper in 
drops about the size of a nickel. When partly 
cool stick two of the drops together. 

Feuit Tablets 
Take one cupful of sugar, one-half cupful of 
corn syrup and one-half glass of currant or any 
kind of jelly. Boil to the crack stage, add a 
teaspoonful of vanilla, almond or the kind of 
flavoring that goes best with the jelly used. Drop 
from a spoon on oiled or waxed paper, and when 
partly cool put two drops together. 

EosE Nougat 
Take two cupfuls of granulated sugar, one-half 
cupful white corn syrup, one-half cupful of water 
and a fourth teaspoonful of cream of tartar. Boil 
to the crack stage. Add one-half cupful of finely 
chopped candied cherries, and color a rose color 
with fruit or vegetable coloring. Let stand for a 
few moments until partly cool, then pour over the 
whites of two stiffly beaten eggs. Beat well and 
pour into a buttered mold. Cut into squares. 



HARD CANDIES 39 

One-half cupful of finely chopped almonds can be 
added if desired and flavored with one-half tea- 
spoonful of almond extract. 

Eaisin Stickies 
Take one cupful of sugar and one cupful of 
golden corn syrup and one cupful of finely chopped 
raisins, and one-half cupful of water and boil to 
the crack stage. Add one-half teaspoonful of 
cinnamon and one teaspoonful of vanilla. Pour 
into buttered pans, and when partly cool, mark 
off into sticks about an inch across. Twist each 
stick until twice the original length and cut in two. 
Place on paraffine paper until cool. 

Vanilla I'affy 
Place in a saucepan two cupfuls of white sugar, 
one cupful of white corn syrup, and one-half cupful 
of water. Bring to a boil, then add one teaspoon- 
ful of glycerine and a fourth teaspoonful of cream 
of tartar. Boil to about 260 degrees or to a little 
more than the hard ball stage and not quite to 
the crack stage. Pour on a greased platter or a 



40 CANDY-MAKING AT HOME 

slab, and add a tablespoonful of vanilla. Dip 
your hands in corn-starch and as soon as it cools 
enough to be handled pull until it is white and 
waxy. If a hook is used you can make nicer and 

whiter taffy. Kemove from hands or hook and 

t/ 

lay on waxed paper, and when cold break up ; or 
it can be cut into small pieces while still warm. 
In summer taffy should be wrapped in waxed 
paper, since it is liable to become very sticky. 

Salt Water Taffy 
This is made the same as the vanilla taffy 
except that a tablespoonful of butter is added 
and one teaspoonf ul of salt. This can be flavored 
and colored to suit the taste and pulled like the 
vanilla taffy. In making taffy fold over the 
edges as it cools and keep folding the batch up 
until cool enough to pull. 

Taffy Dreams with Nut Ceitters 
Place in a saucepan two pounds of granulated 
sugar, one cup of water and one-half teaspoonful 
cream of tartar or a tablespoonful of lemon juice. 



HARD CANDIES 41 

Boil to the hard ball stage. Place some nut 
meats in a bowl and pour enough of the syrup 
over these so that they will be well coated. Set 
these in a cool place while pulling the remainder 
of the taffy. Pat the syrup over the fire and boil 
until nearly the crack stage, then remove and 
flavor with vanilla or almond, or any flavoring 
desired. Pour over a large platter or a marble 
slab. Cool quickly, and then dip your hands in 
corn-starch and pull the candy until white. Form 
into a sheet about six inches wide while still 
warm. Lay on a tin or slab and spread the nut 
mixture in the center. Fold the edge of sheet 
over, pinch the edges together so that the nut 
part cannot be seen. Now stretch the candy by 
pulling it gently and quickly through the palms 
of both hands. Cut into pieces with a sharp 
knife and lay on waxed paper. Nut and fruit 
combined can be used for the centers, or fruit 
alone. In this case pour the syrup over them to 
make them stick together as above. 



CHAPTER IV 
Fudges and Caramels 



CHAPTER IV 
FUDGES AND CARAMELS 

■ FuDaE is one of the most easily made, and one 
of the most popular of all the home-made candies. 
Caramels are also a favorite. These candies can 
be made a great variety of ways. 

Chocolate Fudge 
Take two cupfuls of sugar, two ounces of choco- 
late, one cup of good milk, and one tablespoonful 
of butter, or if you wish a richer fudge use two 
tablespoonf uls of butter. Bring the sugar, milk 
and butter to a boil and cook until it threads or 
to 235 degrees. Add the chocolate which should 
be melted or shaved fine. Stir it in well, then 
add a teaspoonful of vanilla, and beat up until 
creamy. The secret of good fudge lies m the 
beating. Some stir constantly from the time it 
is removed from the fire until it turns creamy, 

45 



46 CANDY-MAKING AT HOME 

while others let it stand until nearly cool, and 
then beat up until creamy. Pour into buttered 
pan or mold, and when cold cut into neat small 
squares. 

Maple Sugar Fudge 
Take two cups of maple sugar, one cup of milk, 
one tablespoonful of butter, and one cupful of 
chopped walnut meats. Boil until the mixture 
forms a soft ball when dropped into cold water, or 
to about 240 degrees. Remove from fire and let 
stand until nearly cool, then stir until creamy. 
Pour into greased pans, and when cool cut into 
squares. 

BuRisTT Almond Fudge 
Brown blanched almonds in the oven and chop 
rather coarsely. Brown one-half cupful of granu- 
lated sugar in a granite pan ; then add two-thirds 
cupful of milk, and when the browned sugar is 
thoroughly dissolved add one cupful of granu- 
lated sugar and one tablespoonful of butter. 
Boil until it makes a firm ball when dropped in 
cold water ; flavor with almond extract and add 



FUDGES AND CARAMELS 47 

one cupful of the browned almonds ; stir until 
creamy, then pour into pans and mark oS into 
squares. 

Coffee Fudge 
Take two cupfuls of granulated sugar, one cup- 
ful of strong boiled coffee, one-half cupful of 
cream and a teaspoonf ul of butter. Boil to the 
soft ball stage, then add a cupful of chopped nut 
meats, and stir until creamy. Pour into pans and 
cut into squares. The nuts may be omitted if 
desired. 

Maeshmallow Fudge 
Take two cupfuls of light brown sugar, a cup- 
ful of milk, a tablespoonf ul of butter, and a fourth 
teaspoonful of cream of tartar. Boil until it 
threads or to 235 degrees, and then add a half 
pound of marshmallows. Beat until disi?olved, 
add a cupful of chopped walnut meats. Pour 
into buttered pans and cut into squares. Another 
way to make this fudge is to omit the nuts and 
add two squares of chocolate. 



48 CANDY-MAKING AT HOME 

Peanut Fudge 
Take two cupfuls of brown sugar, one cupful of 
milk, and one teaspoonful of butter. "When oily 
nuts are used in fudge one does not need to use so 
much butter. Boil to the thread or soft ball 
stage, and then add one cupful of finely ground 
peanuts and one teaspoonful vanilla. If preferred 
peanut butter may be used. Beat up until creamy, 
pour into buttered pans, and cut into squares. 

Fio Fudge 
Take two cupfuls of granulated sugar, one cup- 
ful of water, a fourth teaspoonful of cream of 
tartar, one-half pound of figs, one teaspoonful of 
ginger, and one tablespoonful of butter. Boil the 
mixture to the soft ball stage. Kemove from the 
fire and beat up until creamy. Pour into a but- 
tered pan and mark into squares. Chop the figs 
before adding. 

DiYiisriTY Fudge 
Take two cupfuls of light brown sugar, add 
one-half cupful of golden corn syrup, and one- 



FUDGES AND CARAMELS .49 

half cupful of water. Boil to the hard ball stage. 
Add one cupful of chopped walnut meats, and one 
teaspoonful of vanilla ; and then pour over the 
stiffly beaten whites of two eggs. Beat up until 
light and foamy. Pour into buttered pans, and 
when cool mark oflf into squares. 

CocoAis^UT Fudge 
Take two cupfuls of granulated sugar, one cup- 
ful of milk, one tablespoonful of butter, and one- 
fourth teaspoonful of cream of tartar. Boil to the 
thread or soft ball stage and then add one cupful 
of grated cocoanut. Beat up until quite creamy. 

Feuit Fudge 
Take two cupfuls of light brown sugar, a cupful 
of milk, a tablespoonful of butter, and a pinch of 
cream of tartar. Boil until it makes a soft ball, 
then add a fourth pound of marshmallows. Beat 
until dissolved, then add one-half cupful of chopped 
walnut meats, and a cupful each of chopped 
dates and figs. Beat up until creamy, and pour 
into buttered pans. 



50 CANDY-MAKING AT HOME 

CiiTisrAMON Fudge 
Take two cupfuls of light brown sugar, one 
cupful of milk, one-half cupful of butter, and two 
tablespoonfuls of cinnamon. Boil to the soft 
ball stage, remove from the fire and add a tea- 
spoonful of vanilla. Beat up until creamy, pour 
into a buttered mold and cut into squares when 
cold. 

PiisTEAPPLE Fudge 
Take two cupfuls of granulated sugar, one cup- 
ful of water, and a pinch of cream of tartar. 
Boil to the hard ball stage, then add one cupful 
of candied pineapple. Pour over the stiffly beaten 
whites of two eggs, and beat up until light and 
foamy. 

Layek Fudges 
These are fine and are made by pouring one 
kind of fudge upon another in layers. For this 
purpose one should use only the fudges that com- 
bine well together. Layers of several different 
kinds of fudge may be used, or only two, as desired. 
A chocolate fudge with a layer of divinity fudge 



FUDGES AND CARAMELS 51 

between is delicious. Pour half of the chocolate 
fudge into a pan, and when cool pour over it a 
layer of divinity fudge ; then when this has 
cooled pour over the remainder of the chocolate 
fudge which should have been kept hot in a bowl 
set in hot water. Fruit and nut fudges make a 
good combination. 

CoooAJsruT Marshmallow Fudge 
Take two cupfuls of sugar and one-half cupful 
of milk and boil up, then add one tablespoonf ul of 
butter and boil to the soft ball stage. Add a cup- 
ful of grated cocoanut and beat up until creamy. 
Arrange some marshmallows in a pan, and pour 
the fudge mixture over them. When cold cut into 
squares between the marshmallows. 

Another Cocoaistut Marshmallow Fudge 
Take two cupfuls of granulated sugar, one cup- 
ful of milk and one tablespoonful of butter. Boil 
to the hard ball stage. Take it off the fire and 
add a teaspoonful of vanilla and one cupful of 
grated cocoanut. Mix this in, then add a half- 



62 CANDY-MAKING AT HOME 

dozen of marshmallows. Let stand a while until 
soft ; then pour the mixture over the stiffly beaten 
whites of two eggs. Beat up until it begins to get 
creamy, then pour into buttered pans, and when 
cool cut into squares. 

Baeley Fudge 

Take a cupful of barley and brown it in the 
oven ; be careful not to burn it, but have it a 
nice brown. Kun this through the coffee-grinder. 
Take two cupfuls of brown sugar, one-half cupful 
of corn syrup, one-half cupful of milk and a 
tablespoonful of butter. Boil to the soft ball 
stage, add a tablespoonful of vanilla, then stir in 
the ground barley. Stir until creamy and pour 
out into a buttered pan, and when cold cut into 
squares. 

Coffee Caramels 
Take one cupful of light brown sugar, one cup- 
ful of golden corn syrup, one-half cupful of milk, 
one-half cupful of strong boiled coffee and one 
tablespoonful of butter. Boil to the hard ball 



FUDGES AND CARAMELS ^ 

stage. Remove from the fire, stir in one tea- 
spoonful of vanilla, then pour into buttered pans, 
and mark off into squares. When cool cut into 
squares, and wrap each caramel in waxed paper. 

COCOANUT CaEAMELS 

Take two cupfuls of granulated sugar, one-half 
cupful of white corn syrup, one-half cupful of 
cream, or if milk is used add one tablespoonf ul of 
butter. Boil to the hard ball stage. Remove 
from fire and stir in one cupful of grated cocoanut 
and one teaspoonful of vanilla. Pour into but- 
tered pans, and when cold cut into squares. 

Chocolate Caeamels 
Take one cupful of light brown sugar, one cup- 
ful of golden corn syrup, and one cupful of milk. 
Boil to about 235 degrees or to the soft ball stage, 
then add one-fourth pound of chocolate. Continue 
to boil to the hard ball stage or about 250 degrees. 
Flavor with vanilla, and pour into a buttered pan 
about an inch thick. Mark off into squares while 
still warm. 



54 CANDY-MAKING AT HOME 

SuLTATTA Caramels 
Put into a saucepan tvvo cupfuls of light brown 
sugar, one cupful of golden corn syrup, one-half 
cupful of milk and one-fourth cupful of butter. 
Bring to the boiling point, then add a cupful of Sul- 
tana raisins and one-half cupful of English walnut 
meats. Boil until it makes a firm ball when 
dropped into cold water or to about 250 degrees. 
Remove from the fire, add one teaspoonful of 
vanilla ; pour into square greased pans to an inch 
or half-inch thick. Mark off into squares, and 
press a Sultana raisin in the top of each while 
still warm. When cold cut into squares. 

Nut Chocolate Caramels 
Place in a saucepan one cupful of brown sugar, 
one cupful of golden corn syrup, one-half cupful 
of milk and two tablespoonfuls of butter. Boil to 
the hard ball stage. Remove from the fire, add 
one teaspoonful of vanilla and one cupful of nut 
meats. Turn into square buttered pan, cool and 
cut into small squares, then dip into melted choco- 
late. 



FUDGES AND CARAMELS 55 

Yakilla Caramels 
Take two cupf uls of sugar, one-half cupful of 
milk, and one-half cupful of golden corn syrup. 
Bring to a boil and then add two tablespoonfuls 
of butter. When nearly done add one square of 
chocolate. Boil to the hard ball stage, then flavor 
with a spoonful of vanilla. Pour into a square pan 
about an inch thick. Mark off in squares while 
still warm, and cut into cubes when cold. 

Strawberry Caramels 
Place in a saucepan one cupful of granulated 
sugar, one cupful of golden corn syrup and one 
tablespoonful of butter. Boil to the soft ball 
stage, then add one glassful of whole preserved 
strawberries, and boil until a hard ball will form 
between the fingers in cold water or to 250 de- 
grees. Turn into a buttered pan, cool, and cut 
into small squares. 

Jelly Caramels 
Take two cupfuls of granulated sugar, one cup- 
ful rich cream, or if milk is used add a tablespoon- 



56 CANDY-MAKING AT HOME 

ful of butter, and one cupful of golden corn syrup. 
Boil to the hard ball stage then add a teaspoonful 
of vanilla, and pour into separate pans only about 
a third as thick as the usual caramels. Stiffen a 
glassful of any good jelly with a little gelatine 
melted in a little cold water. Pour this jelly 
when it begins to stiffen over one of the layers of 
caramel. Let stand until nearly cold, then remove 
the other layer of caramel from pan and place 
over the jelly. Let stand until perfectly cold, 
preferably over night, then cut into squares. Pre- 
served fruits can be used instead of the jelly, and 
in this case, especially if the preserves are thick, 
no gelatine need be used. 

Chocolate Cream Caramels 
These are made in the same way as the above 
except that a layer of fondant is placed between 
the two layers of caramel. Melt the fondant, and 
pour over the caramel, and when barely cool place 
the other layer on top. Press lightly so that the 
layers will blend together. When cool cut into 
squares. 



FUDGES AND CARAMELS 57 

Molasses Caramels 
Take one cupful of brown sugar, two cupfuls of 
New Orleans molasses, one-half cup of milk, and one- 
half cupful of butter. Boil to the hard ball stage, 
then remove from the fire, and add one teaspoon- 
ful of vanilla. Pour into a buttered pan, mark off 
into squares when partly cool, and when cold cut 
into cubes. 

FEAisrcoisriA Caramels 
Take one cupful of light brown sugar, one cup- 
ful of molasses, one cupful of milk and two table- 
spoonfuls of butter. Boil to the hard ball stage, 
then remove from fire and add one-half cupful of 
walnut meats, and a teaspoonful of vanilla. Turn 
into a buttered pan, and when cool cut into cubes, 
and dip each one in melted chocolate. 

Tutti-Frutti Caramels 
Take two cupfuls of light brown sugar, one cup- 
ful of golden corn syrup, one-half cupful of milk, 
one tablespoonful of butter, one-half cupful of 
chopped dates, one-half cupful of chopped figs, 



68 CANDY-MAKING AT HOME 

one-half cupful of chopped seeded raisins, and one- 
fourth cupful each of candied orange peel and 
citron. A half cupful of black walnut meats will 
improve this candy. Boil to the hard ball stage, 
stirring often to keep from sticking. Remove 
from fire, add a teaspoonf ul of vanilla, then pour 
into buttered pans, and mark off into squares. 

BuTTERi^UT Caramels 
Take two cupf uls of light brown sugar, one cup- 
ful of golden corn syrup, one cupful of milk and 
one tablespoonf ul of butter. Boil to the hard ball 
stage, then remove from the fire and add one cup- 
ful of chopped butternut meats. Pour into but- 
tered pans, and when partly cool mark off into 
squares. When cold cut in cubes with a sharp 
knife, and wrap each caramel in the paraffine 
paper. 

Carrot Caramels 
Boil some carrots or better bake them until 
quite tender, then pass through a sieve. To two 
cupfuls of this carrot pulp add two cupfuls of 



FUDGES AND CARAMELS 59 

sugar, one-half cupful of corn syrup, two lemons, 
using both the juice and grated peel, one-half cup- 
ful of finely chopped almonds, also one-half cupful 
of water. Boil to the hard ball stage, and pour 
into well-buttered pans. When cool cut into 
cubes. 



CHAPTER V 

Nut Candies 



OHAPTEE Y 
NUT CANDIES 

Many delicious candies may be made by adding 
nuts to the other ingredients, and since nuts have 
much food value these candies are healthful and 
nourishing. 

Chocolate Almoitds 
Blanch a pound of almonds ; this is done by 
pouring hot water over the almond meats and 
letting them stand on back of stove for about five 
minutes when the skins can easily be slipped off. 
Place on a pan in the oven and brown a nice dark 
brown, but be careful not to let them burn. 
When cool dip each almond in melted sweet 
chocolate. 

Brown Almond Nougat 
Blanch and cut one pound of sweet almonds in 
slices ; lay them on a paper in a pan, and place in 
the oven until slightly brown. Take two cupfuls 

63 



64 CANDY-MAKING AT HOME 

of granulated sugar, one-half cupful of golden 
corn syrup, and one teaspoonful of lemon juice. 
Melt to a liquid, stirring well, then add the al- 
monds and mix well with the syrup. Butter a 
large platter or marble slab. Pour the nougat on 
this and make it even with a lemon, which should 
be lightly dipped in oil or melted butter. Make 
it about an inch thick, and cut into strips or bars, 
or it may be used to line molds. The molds are 
first slightly buttered on the inside, then a thin 
layer of nougat is pressed against the form ; this 
must be done while the nougat is still warm. 
When cool turn out of form or mold, and these 
may then be filled ^vith candied fruit and whipped 
cream, candies or ice-cream. 

White Nougat 
Boil two pounds of honey to the crack stage, 
or nearly to the crack, have the whites of four 
eggs beaten stiff, and add to the honey. Stir 
over a slow fire until it has reached the crack 
stage ; then add two pounds of blanched almonds 
cut into strips and slightly browned in the oven. 



NUT CANDIES 65 

Mix all together and pour on platter or marble 
slab, or else line a nougat frame with wafer paper 
which can be bought at a confectionery shop, then 
pour the nougat into the frame, put board and 
weight on top. 

Peanut Beittle 
Take two cupfuls of light brown sugar, one 
cup of corn syrup, one-half cupful of water, one 
tablespoonf ul of butter and cook to the crack stage, 
then add a teaspoonf ul of vanilla, and two cupfuls 
of peanuts that have been slightly roasted, and 
stir until it begins to turn brown. Be careful not 
to let it burn, or become more than a golden 
brown in color. Add one tablespoonful (level) of 
soda, stirring it quickly, then pour over a greased 
platter or marble slab. As soon as it is thin 
enough to handle, loosen from the platter or slab 
with a knife, turn over and stretch out very thin. 
Break up into any desired shape when cold. 

Almond Toffee 
Take two cupfuls of brown sugar, two table- 
spoonfuls of butter and one-half cupful of cream 



66 CANDY-MAKING AT HOME 

and boil to the hard ball stage ; then add one cup- 
ful of chopped almonds and one teaspoonful of 
vanilla. Boil to the crack stage. Pour into but- 
tered pans, and mark off into squares. 



SOUTHEEN HaZELIS^UT ToFFEE 

Melt one-half cupful of butter in a saucepan, add 
one cupful brown sugar and one cupful New Or- 
leans molasses. Boil to the hard ball stage, add 
one cupful of chopped hazelnuts and boil to the 
crack stage. Pour into buttered pan, and mark 
off into squares. 

MExicAisr Panocha 

Take two cupfuls of brown sugar, one-half cup- 
ful of corn syrup, one cupful of sweet milk, one 
teaspoonful of butter, and one square of choco- 
late. Mix the ingredients and boil to the hard 
ball stage, stirring the mixture constantly while 
on the stove. Add one cupful of pecan or any 
chopped nut meats, and pour into buttered pans. 
When cold cut into squares. 



NUT CANDIES 67 

Pralijstes 
Take two cupfuls of light brown sugar, one 
cupful of cream, and boil to the soft ball stage. 
Remove from fire and add one cupful of whole 
pecan meats, and one teaspoonful of vanilla. Stir 
until creamy, but be careful not to break the nut 
meats. A good way is to stir until it begins to 
cream, then add the nuts, and stir until the meats 
are well mixed with the creamy mass. Place in a 
cool place for a while, then separate the nut 
meats, keeping each one roughly coated with the 
cream candy. 

Ceeam Nut Baes 
Take two cupfuls of light brown sugar, one 
cupful of maple sugar, and one cupful of cream 
and boil to the soft ball stage. Remove from the 
fire and stir in one teaspoonful of vanilla, then stir 
until it begins to get creamy ; add one cupful of 
finely chopped nut meats. Pour into a square pan, 
mark off into small squares, and press a half nut 
meat in center of each square. Cut into bars 
when cool, allowing two or three squares to a bar. 



68 CANDY-MAKING AT HOME 

Maple and Butteenut Ceeam 
Take two cupfuls of maple sugar, and one cup 
of cream. Boil to the soft ball stage. Eemove 
from the fire and add one cupful butternut meats, 
and stir until it turns creamy. Pour into buttered 
pans, and cut into squares. Maple and walnut 
creams may be made in the same manner. Place 
a half of a nut meat on top of each square. 

Chocolate Nut Candy 
Take two cupfuls of granulated sugar, one-half 
cupful of water, one-fourth teaspoonful of cream of 
tartar, and boil to the soft ball stage, then add 
one-fourth cupful of melted chocolate, one tea- 
spoonful of vanilla and one cupful of nut meats. 
Beat up until creamy. Pour into buttered pans, 
and when cold cut into squares or bars. Peanuts, 
walnuts, pecans or any kind of nuts can be used 
for this candy. 

Nut Bonbons 
Take two cupfuls of granulated sugar, one-half 
cupful of white corn syrup, one-fourth teaspoonful 



NUT CANDIES 69 

of cream of tartar. Boil to the soft ball stage. 
Pour into four different plates. In one plate put 
a little melted chocolate and a fourth teaspoonful 
of vanilla, on another plate pour a few drops of red 
coloring and flavor with strawberry, on another 
plate pour a little yellow coloring and flavor with 
orange or lemon. Drop about a dozen almonds on 
each plate, the fourth plate being left white. 
Stir each plate until syrup is creamy, and each 
nut is well coated with the sugar. Separate each 
nut and place on waxed paper. 

Caistdied Chestnuts 
Take the chestnuts that are to be candied and 
score each nut on one side with a sharp knife. 
Cover with boiling water, cook five minutes and 
dry. Add a teaspoonful of butter to each pint of 
nuts, and stir or shake over the fire for five 
minutes. This loosens the shells and the inner 
skins, which can now be removed together. Cover 
the shelled nuts with cold water, and to each 
pound of nuts add the juice of one lemon. Let 
stand in this over night, since this will help to 



ro CANDY-MAKING AT HOME 

harden the nuts, so they can be boiled without 
breaking up. In the morning, drain, and simmer 
slowly for one or two hours, or until the nuts are 
tender. Make a syrup using a pound of sugar to 
each pound of nuts. Add to each two cupfuls of 
sugar a half cupful of water and cook until thick, 
add the nuts and simmer slowly for a half hour, 
then drain ; let them stand in the syrup over night, 
removing them from the fire. The next day boil 
the syrup until thick as honey. 

Remove the nuts and place on plates and set in 
the oven or in the sun to dry. Boil the syrup 
down a little thicker, and pour over the nuts 
several times while drying until all is absorbed. 
Dry the nuts and store between layers of waxed 
paper in a box. 

GLAcfi Nuts 
Take two cupfuls of granulated sugar, one-half 
cupful of water, and one-half teaspoonful of cream 
of tartar. Boil to the hard crack stage or until 
the syrup begins to turn brown. Add a teaspoon- 
ful of vanilla. Take the nuts to be dipped sepa- 



NUT CANDIES 71 

rately on a long pin, dip into the syrup to cover, 
remove and place on oiled or waxed paper. Al- 
monds, walnuts, hazelnuts, pecans and peanuts can 
be used for dipping. 

Walnut Boistboists 
Place in a saucepan one cupful of granulated 
sugar, one-half cupful of golden corn syrup, one- 
half cupful of water, and a pinch of cream of 
tartar. Boil to the hard ball stage, then add 
one-half teaspoonf ul of vanilla and one-half cupful 
of English walnut meats chopped fine. Pour 
over the beaten white of one egg, and beat up 
until light. When it begins to harden drop on 
halved English walnut meats and press a half nut 
meat on the top of each bonbon. 

Peanut Molasses Candy 
Take one cupful of sugar, one cupful of New 
Orleans or sorghum molasses, and a tablespoonful of 
butter and boil to the hard crack stage. Stir in two 
cupfuls of peanuts, or just as many as you can, 
as the more nuts in this candy the better. Pour 



72 CANDY-MAKING AT HOME 

on a greased pan. When cold break into pieces 
or cut into squares with a very sharp knife. 

Mexican Nut Confectioi^ 
Take two cupfuls of light brown sugar, a quart 
of sweet milk and boil until the sugar is all melted, 
then stir in the well beaten yolks of six eggs. 
Boil until thick and smooth, stirring constantly, 
then add one pound of almonds that have been 
blanched and worked into a paste, and one tea- 
spoonful of cinnamon. Boil to a firm mass, and 
stir to keep from sticking. This should be made 
in a double boiler. Pour into a buttered mold at 
least two inches thick, and when very cold slice. 
This is good dipped in chocolate or fondant. 

Nut Loaf 
Take an equal quantity of walnut, hickory-nut, 
almond and pecan meats and chop fine. To each 
cupful of nut meats have one-half cupful of 
chopped fruit, using dates, figs, raisins or candied 
cherries. Work the fruit and nuts well together. 
For each cupful of this mixture take one cupful 



NUT CANPIES Y3 

of fondant. Melt the fondant, and stir the fruit 
and nut mixture into it ; then remove and knead. 
Form this into an oblong loaf, flatten on top. 
Cover with paraffine paper and let stand for sev- 
eral days until the fruit and nuts are well blended 
with the fondant, then cut into slices. 

Nut Stuffed Feuit 
Dates are especially nice stuffed with nut meats. 
Kemove the stones and insert a salted blanched 
almond in each, or chop up some walnut meats 
and work into a paste with a little cream or 
fondant and insert in the center of the dates. 
Close up and roll the dates in powdered sugar 
or else dip into fondant. Large prunes soaked 
over night until plump, and then stuffed with 
chopped almonds or pecan nut meats are fine. 
Large Sultana raisins are also good stuffed with 
nut meats. 

Cheeky and Almokd Confection 
Take two cupfuls of sugar, one-half cupful of 
corn syrup and a half cupful of milk and boil to 



74 CANDY-MAKING AT HOME 

the soft ball stage. Add a half cupful of chopped 
almonds, one-half cupful of candied cherries, and 
one teaspoonful almond extract. Stir until 
creamy, pour into buttered pan, and when cold 
cut into squares. Decorate some of the squares 
with almond meats and others with candied cher- 
ries. 



CHAPTER VI 
Fruit Candies 



CHAPTEE VI 
FRUIT CANDIES 

Some of the most delicious iionie-made candies 
are made with the addition of fruits to the other 
ingredients. All kinds of candied fruits, also 
many kinds of dried fruits, such as dates, figs, 
raisins and prunes may be used in candy-making. 
Many may not know that just as delicious candies 
can be made with our home-preserv^ed fruits. 

Candied fruits are in most cases expensive, but 
they can be made at home, and therefore the ex- 
pense cut down. Cherries can be candied in the 
following manner : Select nice, large, and not 
over-ripe cherries for this purpose. Stone them 
carefully. Weigh the cherries, and to each pound 
of the fruit add two pounds of sugar, using only 
the best granulated for this purpose. Put the 
sugar in a kettle with one-half cupful of water, 
and boil to a thick syrup, removing all scum as it 

77 



78 CANDY-MAKING AT HOME 

arises. Place a few of the cherries in at a time, 
and let simmer slowly until the fruit is transpar- 
ent. Kemove the fruit with a strainer, and add 
more of them until all have been cooked in this 
manner. Then place them back in syrup and let 
them stand over night in it. In the morning re- 
move and place them out in the sun. It is a good 
idea to place them in a sieve, spreading them over 
it, and then cover the sieve with netting. They 
can be dried in the oven if desired, but one must 
be careful that they do not burn. When dried 
place in boxes between layers of paraffine paper, 
sprinkling each layer with powdered sugar. 
Place in a dry place until ready to use them 
in making candies. Pears, quinces, pineapples, 
peaches and plums may all be candied. Select 
firm-textured fruit and boil until tender in water 
before placing in the syrup ; then proceed as in 
candying the cherries. Orange and lemon rind 
may also be candied. Eemove the skin from the 
oranges or lemons in quarters and simmer in 
water until soft ; then drain and remove all the 
white portion by scraping with a silver knife or 



FRUIT CANDIES 79 

spoon. Cut the oranges or lemons into small 
strips with the scissors, cook in the thick syrup, 
and roll in granulated sugar. 

Quince Confections 
Melt some fondant in a bowl, flavor with orange 
or lemon. Put some preserved quinces into the 
oven until dry. Dip each quarter into melted 
fondant. Place on oiled paper to dry. Preserved 
pineapple can be used in the same way. 

Maeaschino Deops 
Take maraschino cherries. Dip into melted 
white or pink fondant that has been flavored with 
almond extract ; then when hardened dip into 
melted chocolate fondant, or melted chocolate. 

Steawbeeey Divinity FuDaE 
Place in a saucepan two cupfuls of granulated 
sugar, half a cupful of water and a fourth tea- 
spoonful of cream of tartar. Boil to the hard ball 
stage. Add one glassful of whole preserved 
strawberries and boil up again. Pour the mixture 



80 CANDY-MAKING AT HOME 

over the stiffly beaten whites of two eggs and 
beat up until light and foamy. When the mixture 
begins to harden pour into buttered pans and 
when cool cut into squares. Any thick preserved 
fruits can be used in the same way. Preserved 
strawberries and preserved pineapple are good 
combined, half and half of each being used. If 
pear preserves are used a little chopped ginger 
will be an improvement. 

Tutti-Feutti Ckeam 
Melt one pound of fondant in a double-boiler, 
add one teaspoonful of vanilla or orange flavor ; 
then add one tablespoonful of strawberry pre- 
serves (using only the berries), one tablespoonful 
of preserved cherries, two tablespoonfuls of pre- 
served or candied pineapple, and one tablespoon- 
ful each of peach and pear preserves. The addi- 
tion also of a teaspoonful each of candied orange 
and lemon peel will improve the mixture. "When 
partly cool pour into a mold for slicing or form 
into bonbon shapes. If not quite stiff enough add 
powdered sugar to make of the right consistency 



FRUIT CANDIES 81 

to mold nicely. These can be rolled in powdered 
sugar or dipped in colored melted fondant or 
coated with chocolate. 

, Peae Caramels 
Place in a saucepan two cupfuls of light brown 
sugar, one cupful of corn syrup, half a cupful of 
good milk and one tablespoonf ul of butter. Boil 
for a few minutes, then add one cupful of pre- 
served pears, half a cupful of chopped candied 
ginger and a fourth cupful of candied lemon 
peel. Boil to the hard ball stage, add one tea- 
spoonful of orange flavor and pour into pans. 
When cold cut into squares. Peach caramels are 
made in the same manner, only instead of the 
candied ginger a cupful of chopped almonds is 
added, the orange or lemon peel is omitted and 
almond extract used. 

Marzipan Fruit Candies 
Delicious fruit candies can be made by using 
marzipan paste. To make this paste take one cup 
of blanched almonds and run them through a food 



82 CANDY-MAKING AT HOME 

chopper ; then pound to a fine flour. Place in a 
bowl and add to this flour the same amount of 
powdered sugar. Use enough water, rose water, 
orange juice or grape juice to make stiff paste — 
about three ounces will be enough. Beat an egg 
up stiff and work it into the paste. Roll out the 
marzipan an inch thick and cut into rounds or 
squares. Place a bit of preserved fruit on each 
one and mold the paste up around it. Place in 
the oven until the candies are dry. Another way 
to make the paste is to boil the ingredients. Use 
about three ounces of rose water or other liquid 
to the amount of almonds and sugar given above. 
Stir over a slow fire until when touched with the 
finger the syrup will cling. When cool knead 
into a paste. 

Surprise Dates 
Select some nice large dates and remove the 
stones. Fill some of the cavities with chopped 
raisins, figs, nuts and so forth, and some with 
chopped candied cherries ; try to have the 
varieties of fillings as great as possible. Fondant 



FRUIT CANDIES 83 

with several different flavorings may also be used. 
Dip some of these stuffed dates in chocolate 
fondant, some in different colored fondants and 
some in plain white. Every date eaten then will 
prove to be a surprise and delight. 

Maeshmallow Fetjit Fudge 
Tear out a piece from the center of each marsh- 
mallow, being careful not to make a hole quite 
through it. Fill the cavities thus formed with 
any good preserved fruit. Make a chocolate 
fudge and pour it over the marshmallows, which 
should have been placed on greased paper in a 
pan. Be sure that the fruit is entirely covered. 
"When cold cut out in cakes ; they can be dipped 
in chocolate or left as they are. These are de- 
licious and will prove an agreeable surprise to 
those who have never eaten them before. 

Feosted Feuit Fudge 
Make a good chocolate fudge, beating it until 
creamy, and pour it into a greased pan to about 
an inch in depth. When this is almost hard cover 



84 CANDY-MAKING AT HOME 

with any thick preserved fruit desired. Then 
place in a kettle one cup of granulated sugar, a 
fourth cupful of water and a pinch of cream of 
tartar. When the mixture has boiled to the hard 
ball stage pour it over the stiffly beaten white of 
one egg^ add a teaspoonf al of vanilla, or the kind 
of flavoring that will combine best with the fruit 
used, and beat up until light and foamy. Pour 
this over the fruit in the pan. When cold cut 
into squares, and you will have a delicious candy. 
Nut meats can be mixed in with the fruit. Al- 
monds are also very good combined with peach 
preserves. 

Cheeky Foam 
Place in a saucepan two cupfuls of granulated 
sugar, half a cupful of water and a fourth tea- 
spoonful of cream of tartar. Boil until it forms a 
hard ball. Just before taking the syrup from the 
fire stir in a cupful of preserved cherries — the 
clear, transparent kinds are best. Pour the mix- 
ture over the stiffly beaten whites of two eggs 
and beat until light and foamy. Lay whole can- 



FRUIT CANDIES 85 

died cherries two inches apart on waxed or greased 
paper and drop the foam by spoonfuls on these, 
pressing candied cherries on top of each. This 
candy is not only delicious but pretty to the eye 
as well. 

Fig Favoeites 
Select the best quality of figs and steam until 
soft, then make an incision in each lengthwise and 
stuff with chopped nut meats. Close and place 
on a buttered pan. Boil together two cupfuls of 
sugar, one-half cupful of water, and one-fourth 
teaspoonful of cream of tartar. Boil until it 
will make a hard ball when dropped into cold 
water, flavor with a little vanilla, and then pour 
over the stuffed figs. When nearly cold mark off 
into squares, then dip in melted chocolate. 

PiisrEAPPLE Marshmallows 

Soak four ounces of gum arable in one cupful 

of pineapple juice until dissolved ; then strain 

through cheese-cloth. Put into a saucepan with 

one-half pound of best powdered sugar and place 



86 CANDY-MAKING AT HOME 

saucepan in a pan of hot water on the stove. Stir 
the mixture until it becomes thick and white. 
Drop a little into cold water, and if it becomes a 
firm ball, remove from the fire and whip into it 
the stifiiy beaten whites of three eggs. Flavor 
with a teaspoonf ul of vanilla. Dust a square pan 
with corn-starch and pour in the mixture until an 
inch thick. Let it stand in a cool place for twelve 
hours, then cut it into inch squares and roll in a 
mixture of powdered sugar and corn-starch. 

Fruit Chocolate Balls 
Take one cupful each of dates, seeded raisins 
and English walnut meats. Pass through a food 
chopper. Form into balls, and dip into melted 
chocolate fondant. 

Watermelon Dainty 
Take two cupfuls of sugar, one-fourth cupful of 
water, one tablespoonful of white corn syrup, and 
a pinch of cream of tartar and boil until it spins 
a thread or to 230 degrees. Pour over the stiffly 
beaten whites of two eggs, and beat up until light 



FRUIT CANDIES 87 

and foamy. Add one teaspoonful of vanilla, one 
cupful of chopped preserved watermelon rind, and 
one-half cupful of chopped nut meats. Color pink 
with a little red fruit or vegetable coloring. Pour 
into a buttered pan or mold to cool and cut into 
squares. 

Date Delight 
Take two cupfuls of light brown sugar, one 
cupful of milk, and one tablespoonful of butter. 
Boil to the soft ball stage. Add a teaspoonful of 
vanilla, and one cupful of chopped dates. Beat 
up until creamy. Pour into buttered pan or mold, 
and cut into squares when cold. 

Stuffed PEUisrES 
Remove the stones from the prunes. Crack the 
stones and chop up the pits. Add the chopped 
pits to chopped dates, and fill the cavities of the 
prunes with the mixture. Dip the prunes in 
melted fondant. Another way to stuff the prunes 
is to stone some dates, fit a cherry inside of each 
date, then fit the date into the prune, and dip in 



88 CANDY-MAKING AT HOME 

the fondant. The prunes should be soaked in 
water for several hours before stuffing, and should 
be drained and wiped dry. Prunes filled with 
fondant or fondant and nuts mixed are also deli- 
cious. 

Fruit Eoll 
Cook two cupfuls of brown sugar, one-half cup- 
ful of golden corn syrup and one-fourth cupful of 
water until it spins a thread. Kemove from the 
fire and add the grated rind of one lemon and 
one orange, and a teaspoonful of the juice of each, 
one cupful of seeded raisins, one cupful of English 
currants, one-half cupful of cocoanut, one-half cup- 
ful of dates, and one-fourth cupful of figs ; these 
fruits should all be run through a food chopper. 
Stir all until it forms a mass. Eoll out into a 
thin sheet, and then roll up like a jelly roll, and cut 
into thin slices. 

Jelly Cake Candy 
Melt some fondant and pour into a square or 
round mold. Candy boxes lined with waxed 



FRUIT CANDIES 89 

paper will do. When cool place over this a thin 
layer of some thick jelly, such as currant, red 
raspberry, or orange ; then pour over this another 
layer of fondant, and when this has cooled spread 
with another thin layer of jelly and pour over the 
top some more fondant. The layers of fondant 
may be colored differently if desired, and fla- 
vored to suit the jelly used. When cold turn out 
of mold, and cut into thin slices. 



CHAPTER VII 
Sea Foam and Cream Candies 



CHAPTEE VII 
SEA FOAM AND CREAM CANDIES 

Sea foam and cream candies are delicious, and 
very easily made by the home candy-maker. Sea 
foam candies are those in which the white of egg 
is used, while the cream candies are made much 
after the same manner as fondant is made, except 
that cream is used instead of water. 

Gi^TGER Ceeams 
Place in a saucepan two cupfuls of granulated 
sugar, one-half cupful of cream, one-fourth tea- 
spoonful of cream of tartar or a few drops of acetic 
acid and one-half teaspoonf ul of glycerine. Boil 
until it forms a soft ball when dropped into cold 
water or to about 240 degrees ; then pour the 
syrup on a large platter and when it has become 
slightly cool cover with candied ginger cut into 
thin strips — about one-half cupful will be enough. 
Work with a wooden spoon from the sides of the 

93 



94 CANDY-MAKING AT HOME 

dish until it becomes creamy and smooth ; then 
gather up in the hands and knead thoroughly. 
Eoll out into a sheet and cut into thin bars, laying 
a strip of ginger on each bar and pressing it in 
with the finger. 

Lemo]^ Creams 
Place in a saucepan one cupful of granulated 
sugar, one-half cupful of cream, the grated rind of 
one lemon. Boil to the soft ball stage ; color with 
a few drops of yellow coloring and when slightly 
cool beat up until creamy. Form into bonbons 
and decorate with candied lemon peel. 

Peppermint Creams 
Place in a saucepan two cupfuls of granulated 
sugar, one-fourth cupful of white corn syrup, one- 
fourth teaspoonful of cream of tartar, and one-half 
cupful of cream. Boil to the soft ball stage. Let 
stand until nearly cool, then flavor with six drops 
of oil of peppermint, or one-half teaspoonful of 
extract, and add a few drops of red coloring to 
make a light shade of pink. Beat up until creamy 



SEA FOAM AND CREAM CANDIES 95 

and form into mint shape. Wintergreen creams 
can be made by flavoring with wintergreen. 

Maple Creams 
Place in a saucepan two cupfuls of light maple 
sugar and one-half cupful of cream. Boil to the 
soft ball stage, then stir in one cupful of finely 
chopped nut meats, and one teaspoonf ul of vanilla. 
Beat until creamy, and pour into a buttered pan. 
Cut into small squares. These are good dipped in 
melted chocolate. 

Walistut Creams 
Take two cupfuls of light brown sugar, one-half 
cupful of golden corn syrup, and one-half cupful 
of cream. Boil to the soft ball stage, add a cupful 
of finely chopped walnut meats, and a teaspoon- 
ful of vanilla. Beat until the mixture becomes 
creamy, then pour into buttered pan, and when 
cold mark off into small squares. 

CocoAisruT Creams 
Take two cupfuls of granulated sugar, one- 
fourth cupful of white corn syrup, one-half cup- 



96 CANDY-MAKING AT HOME 

ful of cream, and one-fourth teaspoonful of cream 
of tartar. Boil to the soft ball stage, then add 
one teaspoonful of vanilla, and one-half cupful of 
shredded cocoanut. Stir until creamy, and pour 
into buttered pan. Can be formed in bonbon 
shape or poured into buttered pan. 

Hotkey Ckeams 
Take two cupfuls of granulated sugar, two 
tablespoonfuls of strained honey, and one-half 
cupful of water. Boil to the hard ball stage, then 
remove from fire and stir in one-half teaspoonful 
of almond extract, and a half cupful of chopped 
almonds. Pour over the stiffly beaten whites of 
two eggs. Beat up until light and foamy, and 
drop from a spoon on greased paper. Decorate 
the top with almonds. 

Vanilla Sea Foam 

Take two cupfuls of light brown sugar, one-half 
cupful of water, and one-fourth teaspoonful of 
cream of tartar. Boil to the hard ball stage or to 



SEA FOAM AND CREAM CANDIES 97 

250 degrees. Eemove from the fire and flavor 
with one teaspoonful of vanilla, then pour over 
the stiffly beaten whites of two eggs. Beat up 
until light and foamy, and drop from a spoon on 
greased paper or a buttered plate. These are fine 
dipped in melted chocolate. 

Maple Foam 
Take two cupfuls of maple sugar, one cupful 
of brown sugar, one-half cupful of water, and a 
fourth teaspoonful of cream of tartar. Boil to the 
hard ball stage, then add a dozen marshmallows 
cut up into bits. Cover and let stand for five 
minutes, then pour over the stiffly beaten whites 
of two eggs. Beat up until light and it begins to 
harden. Drop from a spoon on greased paper, 
and place a half walnut meat on top of each piece 
of candy. 

Candied Cheery Foam 
Place in a saucepan two cupfuls of granulated 
sugar, one-half cupful of water and one-fourth 
teaspoonful of cream of tartar. Boil to the hard 



98 CANDY-MAKING AT HOME 

ball stage, and just before removing from the fire 
stir in a cupful of candied cherries cut into bits ; 
then stir the mixture over the stiffly beaten whites 
of two eggs, add a few drops of red coloring, just 
enough to make a delicate pink, and beat up until 
light and it begins to harden. Drop from a spoon 
on waxed or greased paper, and garnish each drop 
with a candied cherry. This candy is not only 
pretty to the eye but delicious as well. 

Nut Foam Chocolates 
Place in a saucepan two cupfuls of granulated 
sugar, one-half cupful of water and one-fourth 
teaspoonful of cream of tartar. Boil to the hard 
ball stage. Add a teaspoonful of vanilla and pour 
over the stiffly beaten whites of two eggs and 
beat until foamy. Drop from a spoon on a 
greased paper or buttered plates that have been 
spread with chopped nut meats. Press chopped 
nut meats over the top, then set aside to cool. 
"When cool dip into melted chocolate or melted 
chocolate fondant. These will be light and foamy 
in the inside and delicious to the taste. 



SEA FOAM AND CREAM CANDIES 99 

Maple Delight 
Take one cupful of maple sugar, and one cupful 
of light brown sugar, one-fourth cupful of golden 
corn syrup and one-fourth teaspoonf ul of cream of 
tartar. Boil for a few minutes then add one-half 
cupful of chopped raisins, and one-half cupful of 
walnut or pecan nut meats. Boil to the hard ball 
stage, flavor with vanilla, and pour over the stiffly 
beaten whites of two eggs. Drop from spoon on 
waxed paper, and place a Sultana raisin on top 
of each drop. 



CHAPTER VIII 
Bonbons 



CHAPTER Vni 
BONBONS 

The foundation for nearly all bonbons is fon- 
dant. Hundreds of varieties of bonbons can be 
made by using different flavorings and different 
combinations of one kind with another. Bonbon 
making is fascinating work, and after they are 
made the home candy-maker has the satisfaction 
of knowing that she has a pure delicious candy at 
much less expense than if she bought it. 

Chocolate Creams 
Many may be surprised to know that they can 
make several hundred different varieties of choco- 
late creams alone. The simplest chocolate creams 
are made by dipping the plain fondant, after it 
has been formed in bonbon shapes, into melted 
chocolate. These fondant centers may be flavored 
with vanilla, peppermint, wintergreen, pineapple, 

103 



104 CANDY-MAKING AT HOME 

orange, lemon, banana, almond, pistachio, cinna- 
mon, allspice and clove, rose and other kinds of 
flavors found in the market. Certain kinds of 
flavors can also be combined, which helps to add 
to the variety. Maple chocolate creams are made 
by dipping maple fondant into melted chocolate. 
Plain fondant, chocolate fondant and maple fon- 
dant are all fine combined with nuts. All sorts of 
candied fruits, preserved fruits and dried fruits 
are delicious combined with fondant in making 
these creams. Candied peels and candied ginger 
are also much used. 

Chocolate Creams with Fruit Centers 

Maraschino cherries, drained and dipped first 
in melted fondant flavored with almond, and then 
coated with chocolate, are delicious. 

Bits of candied pineapple dipped into fondant 
flavored with pineapple, lemon or orange and then 
coated with the chocolate, are fine. 

Work some thick pear preserves into fondant, 
add a little chopped candied ginger, and when 
cool coat with chocolate. Or before coating them 



BONBONS 105 

with chocolate dip in fondant flavored with lemon 
or vanilla. 

Peach preserves dried in the oven, cooled and 
dipped in almond flavored fondant, then coated 
with chocolate, is another good combination. 

Whole strawberry preserves, drained of all 
juice, rolled in powdered sugar, then coated with 
chocolate, are delicious. 

Chopped candied cherries mixed into melted 
fondant either flavored with vanilla or almond, 
formed into bonbon shape, then coated with melted 
chocolate, are fine. Some of these cherry centers 
may be left white and red, or the fondant usi d can 
be colored rose and pink with a few drops of red 
fruit coloring. 

Candied lemon rind, orange rind or citron can 
be cut up into small pieces, worked into fondant, 
and then coated with chocolate. Yellow fondant 
flavored with orange or lemon can be used with 
orange and lemon rind. 

Stiff marmalades and jellies can be cut into 
fancy shapes, dipped into melted fondant of differ- 
ent flavors, and when cool coated with chocolate. 



106 CANDY-MAKING AT HOME 

Dates and raisins chopped &ne and worked 
into fondant make excellent centers. Mix some 
chopped dates with maple fondant for these 
centers. Chopped dates and chopped figs or rai- 
sins combined and worked into maple fondant are 
delicious. 

California grapes dipped into melted fondant, 
and then into melted chocolate make another 
variety of creams. 

Chocolate Creams with Nut Centers 
Almonds, walnuts, pecans, hazelnuts, hickory- 
nuts, peanuts and Brazil nuts can all be used in 
making centers for chocolate cream candies. The 
nuts should be first blanched. Put two cupf uls of 
fondant in a double boiler and melt, add a tea- 
spoonful of lemon juice, stir over the fire until 
melted ; then take the nut meats, one by one, on 
a candy dipper or fork and dip into the fondant. 
Lay on oiled or parafiine paper until cold, then 
dip into melted chocolate. The fondant may be 
divided if preferred and flavored with different 
flavors, and prepared with different colors. Cherry 



BONBONS 107 

flavored fondant is excellent with almonds. Ya- 
nilla goes well with most nuts, and many like 
peppermint flavor with nuts. Maple flavored 
fondant is always excellent with nuts. 

Take equal quantities of chopped walnuts, hick- 
ory-nuts and almonds. These should be chopped 
fine. Take an equal amount of fondant and melt 
in a double boiler, and stir in the nut meats ; flavor 
with vanilla if the fondant has not already been 
flavored. When the fondant mixture begins to 
harden mold into bonbon shape, and place on 
parafflne paper or a sheet of clean tin. When 
entirely cool coat with chocolate. 

Delicious bonbons can be made by grinding up 
pistachio nuts until fine, and mixing with an equal 
quantity of pale green or white fondant flavored 
with pistachio or almond. When cool enough 
shape in bonbons, and coat with chocolate. 

Chop equal quantities of almond nut meats and 
candied cherries, or preserved cherries. Mix with 
a little fondant, roll into balls and coat with choc- 
olate, and you have a delicious cream. 

Take walnut meats and dip in melted fondant, 



108 CANDY-MAKING AT HOME 

and when this has become firm dip in more 
fondant of a different flavor and color. Kepeat 
this twice, then when cold coat with chocolate. 
Any kind of nut meats may be used in the same 
way. 

How TO Coat Chocolate Creams 
Most confectioners use a bittersweet chocolate 
with which they coat their chocolates ; this may 
be obtained at any good confectionery shop and 
will cost about fifty cents a pound, but if this is 
not obtainable a bittersweet chocolate can be 
made by combining sweetened chocolate with 
Baker's bitter chocolate. Use half and half of 
each, and blend well together before dipping the 
chocolates in it. Any one who likes the bitter 
tang in the chocolates may use the bitter choco- 
late by itself. A small amount of cocoa butter 
may be added to the melted chocolate ; this will 
make it go further and add to the glossy effect 
without being harmful. 

Melt your chocolate in a double boiler, and 
always be very careful not to get any water into 



BONBONS 109 

it or it will not harden, but be messy and sticky. 
Stir while melting and it will do so more quickly, 
and the less heat it takes to melt the chocolate the 
better. After the chocolate is melted it can be 
placed in bowls or cups for dipping. There are 
two or three ways of coating chocolate creams. 
Most confectioners put the chocolate on with their 
fingers, but if one does not care to do this they 
can be dipped with a candy dipper or fork into 
the melted chocolate. They may also be coated 
with a thin bladed knife or spatula. If you are 
going to put the chocolate on with the hands it 
should be allowed to get nearly cool, and then 
knead well. Only use a small portion at once or 
it will get too hard, then you must work quickly 
in a warm room. Use your right hand for coat- 
ing, and throw the centers into the chocolate with 
your left. AVork the chocolate up around the 
centers quickly, and then drop on a waxed paper 
or on clean, smooth tin. String up a little of the 
chocolate on top and twirl with the fingers to 
give that twist that is found on most bought 
creams. For many dipping is much easier. Drop 



110 CANDY-MAKING AT HOME 

the centers into the melted chocolate, turn over, 
lift out with wire dipper or fork, with a knife 
scrape off any surplus chocolate and place on 
waxed paper or on tin. Set in a cool place 
immediately to harden. If a knife is used for 
coating, place a little of the chocolate on oiled or 
waxed paper, and place the centers on top of it ; 
this forms the bottoms. Then with a knife spread 
chocolate over the sides, dipping the knife into the 
chocolate until the centers are entirely coated. If 
the chocolate hardens before all the creams are 
dipped it can be melted again. 

Boi^Boisrs Made with Cocoaistut 
Cocoanut cubes are made by taking two cupfuls 
of fondant and melting it in a double boiler, stir 
in one cupful of grated cocoanut and mix in well. 
Pour this into a square box lined with parafflne 
paper ; it should be about an inch thick. When 
cold cut into squares. This cocoanut mixture 
may be variously tinted and given unusual and 
elusive flavors, and thus one may have a variety. 
Another way to make cocoanut cubes is to melt 



BONBONS 111 

some fondant and pour half of it in a square or 
oblong box lined with paraffine paper. Then 
cover this over with cocoanut a half inch, then 
pour over the remainder of the fondant. This is 
especially good if the fondant is colored rose or 
pink. When cold cut into cubes. 

A combination of chocolate fondant and cocoa- 
nut is excellent. Melt a cupful of chocolate fon- 
dant and pour into a square or oblong box lined 
with paraffine paper. Melt a cup of pink or white 
fondant in a double boiler and stir in one-half 
cupful of cocoanut. Pour over the chocolate 
fondant. 

Snowballs can be made by taking one cupful 
of fondant and melting it, then stir in one-half 
cupful of grated cocoanut. Form into balls, roll 
in beaten egg white and then roll in grated 
cocoanut until thickly covered. Place on paraffine 
paper until they harden. 

Cocoanut drops are made by mixing with two 
cupf uls of melted fondant one-half cupful of grated 
cocoanut and one-fourth cupful of JBlnely chopped 
candied cherries. Add a teaspoonful of juice of 



112 CANDY-MAKING AT HOME 

maraschino cherries. Drop from a spoon on 
paraffine paper, and press a candied cherry in the 
center of each bonbon. 

Nut Bonbons 

Divide some fondant into four parts. Color one 
part pink, one part yellow, add to the third violet, 
and to a fourth green pistachio coloring. Flavor 
each portion with a different flavoring extract. 
Take some halved walnut meats and blanch. 
Form the fondant into round balls the size of 
hickory-nuts ; put a half walnut on each side of 
the fondant ball and press them together so that 
the fondant is between the two halves of the 
walnuts. By using some chocolate fondant, some 
maple fondant and some white fondant you can 
have these bonbons in seven colors. 

Chop up a half cupful each of almonds, pecans 
and walnuts and mix with enough fondant to 
make it of the right consistency to mold into 
bonbon shape with the hands. Dip in melted 
maple fondant, or chocolate fondant. 

Chop up some almonds fine and mix with some 



BONBONS 113 

fondant, using about a half cupful of nut meats to 
each cupful of fondant, flavor with almond, and 
pour into a square or oblong box lined with 
paraflBlne paper. Melt some white fondant and 
mix with it a half cupful of chopped candied 
cherries, pour over the nut fondant, and when this 
has cooled pour over another layer of nut fondant. 
Cut into cubes and press an almond in some of the 
cubes and candied cherries in others. 

Fruit Bonbons 

Remove the stones from nice large dates, fill 
the cavities with fondant of different flavors and 
colors. If preferred these may be dipped in fon- 
dant, or left as they are. Prunes may be stuffed 
with fondant or a fondant and nut mixture, and 
then dipped in fondant of different colors. Chop 
up some figs until fine, work into this an equal 
quantity of nut meats. EoU up into balls ; if not 
moist enough add a little cream. Dip into melted 
fondant. Raisins are also good prepared in this 
manner. Dip into maple fondant. 

Melt some fondant in a double boiler, and stir 



114 CANDY-MAKING AT HOME 

into it candied orange peel cut into tiny strips. 
Pour in a lined box or greased square or oblong- 
pan. When partly cool mark off into squares and 
decorate the top of each square with a tiny star 
cut out of the candied orange peel. The fondant 
should be flavored with orange. Candied lemon 
peel can be used in the same way, and in this 
case the fondant should be flavored with lemon. 
When cool cut into squares. Candied cherries 
can be cut up into bits and stirred into pale pink 
fondant flavored with rose. Press little hearts cut 
out of candied cherries in the center of each square. 
To make a delicious fruit loaf melt one-half 
cupful of fondant, add a half teaspoonf ul extract of 
almond or vanilla, and stir in two tablespoonf uls of 
candied cherries cut in quarters, and a tablespoon- 
ful of chopped angelica. When mixed pour into 
a lined candy box in an even layer. Melt one-half 
cupful of chocolate fondant and stir into it one- 
fourth cupful of chopped dates and flavor with 
vanilla. Pour over the other layer in the box. 
Melt one-half cupful of maple- fondant and stir 
into it one-fourth cupful of chopped nut meats, 



BONBONS 115 

and pour over the other layers. Cover with 
paraffine paper and set where it will cool quickly. 
When firm, break down the sides of the box and 
cut into slices or cubes. Any kind of fruit may be 
used in the different layers. 

Sections of oranges or tangerines may be dipped 
in fondant, but one must be careful that they are 
not broken in any way to let the juice escape as 
this will probably soften the fondant and make it 
messy. 

Any preserved fruit, dried in the oven, cooled 
and then dipped in different colored fondant 
makes delicious bonbons. Preserved strawberries 
can be dipped in fondant colored pink and flavored 
with strawberry extract. Preserved cherries can 
also be dipped in pink or white fondant flavored 
with almond or cherry. Pears and yellow peaches 
are good dipped in yellow fondant flavored with 
lemon or orange. Quince preserves are also good 
dipped. 

Assorted BojsrBOJsrs 

The plain white fondant flavored with vanilla 
is good dipped in the pink, yellow, green or violet 



116 CANDY-MAKING AT HOME 

fondant, or in maple fondant ; form the white fon- 
dant in pretty bonbon shapes before dipping. 

Pretty marbles can be made by taking a small 
piece of two or more colored fondants in the hand 
and rolling them around until they become smooth 
and round and beautifully streaked with the dif- 
ferent colors. Place on paraffine paper and turn 
often to prevent their flattening on one side, until 
firmly set. 

Koll out some of the different colored fondant 
in sheets, place one upon the other, roll gently 
with the rolling pin until the colors are blended 
together, then cut into bars or squares. 

Form fondant into tiny cones, tucking into each 
cone a bit of preserved ginger, well dried before 
using. Dip in different colored fondant. Some 
can be dipped in melted chocolate also. 

Work into a half cupful of fondant one tea- 
spoonful of ground cinnamon, flavor with a drop 
or two of oil of cinnamon, and form into balls. 
Dip these in chocolate fondant. Other spice bon- 
bons can be made by using a few drops of the oil of 
allspice, cloves or nutmeg in flavoring the fondant. 



BONBONS IIY 

Peppermint and wintergreen wafers can be 
made by taking some white fondant and coloring 
it a pale green and flavoring it with peppermint 
extract. Drop from a spoon on paper the size 
of a quarter. Wintergreen wafers can be made 
by coloring the fondant pink and flavoring with 
wintergreen extract. 

Take some fondant and flavor with orange and 
color a deep yellow ; roll out in a long strip about 
two inches wide. Flavor some more fondant 
with banana extract and color a light yellow. 
Form this into a long round stick shape and place 
in the center of strip. Bring the two edges of 
the outside fondant together, and press together. 
Cut off neatly with a knife in half-inch pieces 
when cool. 

How TO Dip with Fondant 
Just a word in regard to the dipping, and pre- 
paring the fondant for dipping. Place the fon- 
dant in a double boiler or in a bowl and place the 
bowl in a saucepan of hot water. The fondant 
should bp melted to about the consistency of thick 



118 CANDY-MAKING AT HOME 

cream. Be careful that it does not get too hot or 
it will become a syrup again. Stir occasionally 
while melting and this will help it to melt not 
only evenly, but more quickly. If the fondant is 
very dry a few drops of water may be added, but 
be very careful not to get too much water in or 
the bonbons will not harden up well. When 
ready to dip remove the fondant from the fire, 
but let the bowl remain in the hot water. Take up 
the centers to be dipped on a candy dipper or fork 
and drop into the bowl, then lift them out, scrape 
off any surplus fondant with a knife, and drop 
on oiled or waxed paper or smooth tin slightly 
oiled. These will harden very quickly. One can 
make a twist on the top of them like the choco- 
lates, but this must be done just as soon as dipped. 
The fondant can be flavored and colored in any 
way desired while it is melting. 

Oeieisttal Boitbons 
These cream chocolates are more difficult to 
make than the common chocolate creams, but one 
is well repaid for the trouble for they are simply 



BONBONS 119 

delicious. To make them take two cupfuls of 
granulated sugar, one-half cupful of water, one- 
half teaspoonf ul of glycerine and one-fourth tea- 
spoonful of cream of tartar or three drops acetic 
acid. Stir until the sugar is dissolved, then wipe 
down the sides of the kettle to remove all sugar 
crystals. Boil to exactly 238 degrees, then pour 
out on a platter or marble slab and flavor with 
one-half teaspoonful of vanilla. Allow it to stand 
undisturbed until all heat has left it, then place 
over it the white of one egg beaten until very 
stiff, then cream the batch as you do in making 
fondant, but work it very slowly, as this gives it 
more chance to become firm. If it is too soft to 
work up in shape of bonbons, just let stand a little 
while, and then shape. In molding remember the 
less they are handled the easier they will be to 
coat, as handling has a tendency to soften them. 
Coat immediately after being molded, and this 
must be done as quickly as possible. Place on 
paraffine paper and let stand a day or so, and then 
the centers will be like whipped cream, as the 
white of egg will mellow the cream. 



CHAPTER IX 
Pop-Corn Sweets 



CHAPTEK IX 
POP-CORN SWEETS 

Excellent, inexpensive and nourishing sweets 
may be made with popped pop-corn. For making 
these sweets the pop-corn kernels should be large, 
crisp and with no hard centers. The best way to 
pop corn to obtain these results is first to use good 
pop-corn, then put enough corn in the popper 
just to cover the bottom of popper. Pour some 
cold water over it and hold the popper some dis- 
tance from the heat at first. Continue this for 
three or four minutes, then place more directly 
over the heat. The fire over which corn is popped 
should be hot, even and steady. Shake the popper 
quickly and steadily until nearly all the grains 
have popped. When commencing to pop almost 
every grain should pop open at once. The cold 
water poured over the corn causes a steam to 
o-enerate ; this makes the corn swell and burst open 

123 



124 CANDY-MAKING AT HOME 

from the very center in large, crisp, fine flavored 
kernels. If not ready to make the candy as soon 
as the corn is popped store in parafiine bags or 
glass jars and close up tightly, since popped corn 
soon gets tough if exposed to dampness. 

Molasses Pop-Coen Balls 
Take one cupful of light brown sugar and one 
cupful of New Orleans molasses, half a cupful of 
water and boil to the hard ball stage, then add 
two tablespoonfuls of butter. Boil to the crack 
stage, then add a half teaspoonful of soda and 
pour over some freshly popped corn in a bowl. 
Stir until the syrup is evenly distributed over the 
corn, but be careful not to break the grains in do- 
ing so. Dip the hands in water, take a portion of 
the pop-corn up into the hands and press into nice 
even round balls. 

Chocolate Pop-Coen Balls 
Pop some corn and pick out only the large 
crisp, tender grains. Place in a saucepan two cup- 
fuls of granulated sugar, one-half cupful of water 



POP-CORN SWEETS 125 

and one-fourth teaspoonful of cream of tartar. 
Boil until it spins a thread or forms a hard ball 
when dropped in cold water ; then flavor with a 
teaspoonful of vanilla. Pour part of this sugar 
syrup over the pop-corn, stirring until the syrup 
is evenly distributed through the pop-corn ; while 
doing this let the remainder stand on the back of 
the stove. Form into tiny pop-corn balls with the 
fingers, boil the remaining syrup to the crack 
stage, then dip each ball into this, and place on 
paralfine paper until cool. When cool dip into 
melted sweet chocolate. 

Si^ow Pop-CoEisr Balls 
Take two cupfuls of granulated sugar, one-half 
cupful of white corn syrup, one-half cupful of water 
and a pinch of cream of tartar. Boil to the soft ball 
stage, then flavor with a few drops of peppermint 
extract or a half teaspoonful of vanilla and pour 
over the stiffly beaten whites of two eggs. Beat 
up until light and it begins to harden, then stir in 
two cupfuls of crisp pop-corn grains. Dip the 
hands into corn-starch and mold while still warm 



126 CANDY-MAKING AT HOME 

into small balls. Koll each ball in cocoanut, and 
then wrap in paraffine paper to keep their shape 
until cold. Unwrap and heap on plate. 

Ice Pop-Coen Balls 
Take two cupfuls of granulated sugar, one-half 
cupful of water and one-fourth teaspoonful of 
cream of tartar. Boil to the crack stage and pour 
over pop-corn in a bowl, stirring until the syrup 
is well mixed with the corn. Form into small 
balls with the hands. While still warm roll the 
balls in pulverized or finely chopped rock candy to 
simulate ice. 

Pop-CoEN Dainty 

Place in a saucepan two cupfuls of granulated 
sugar, one-half cupful of water and one-fourth tea- 
spoonful of cream of tartar. Boil to firm ball. Just 
before removing from the fire stir into the syrup 
a pint of pop-corn that has been run through the 
food chopper. Pour over the stiffly beaten whites 
of two eggs, flavor with a teaspoonful of vanilla and 
beat up until light and foamy ; then pour into 



POP-CORN SWEETS 127 

greased pans, and cut into squares, or drop from a 
spoon on paraflBlne paper, and press a whole pop- 
corn grain into the top of each. These are also nice 
if crystallized pop-corn in different colors is used 
for decoration. 

Ceystallized Pop-CoEisr 
Take two cupfuls of granulated sugar, two table- 
spoonfuls of white corn syrup and one-half cup- 
ful of cream and boil to the soft ball stage. 
Divide into four portions, pouring each portion 
on a buttered plate, and flavoring differently with 
strawberry, orange, maple and melted choco- 
late respectively. Beat the portion on each plate 
until creamy, coloring the portion that is flavored 
with strawberry pink, the orange flavored with 
yellow. One portion may be left white if liked, or 
the amount of syrup may be doubled and divided 
into more portions. Place each kind of the 
mixture in cups or bowls. Select very large, 
crisp kernels of corn and dip one by one into the 
different mixtures until all is used. Dry them 
on greased or waxed paper. One may use a hat 



128 CANDY-MAKING AT HOME 

pin to dip with. These grains may be used to 
decorate other sweets or may be served in little 
baskets or odd receptacles. 

Pop-CoRisr Bars 
Take two cups of sugar, one-half cupful of 
water and boil to the hard ball stage. Add 
vanilla flavoring or any desired flavoring. Crush 
some fresh pop-corn with a rolling pin, and stir 
into the syrup. When the corn has been perfectly 
mixed with the syrup press into a square or oblong 
buttered pan to the depth of about an inch, 
patting it smooth on top. When cool cut into 
bars with a very sharp knife. 

Maple Pop-Corn Bars 

Cook two cupf uls of maple sugar and one cupful 
of cream to the hard ball stage. Beat up until it 
begins to turn creamy, then stir in a pint of large, 
crisp kernels. See that the syrup is well mixed 
through the corn. Turn into a square or oblong 
pan that has been well buttered and press until 
flat on top, but not hard enough to crush the 



POP-CORN SWEETS 129 

kernels. If liked it can be shaped into bars with 
the hands, and there will not be so much danger 
of crushing the kernels. If shaped in a pan cut 
into bars with a sharp knife. 

Pop-CoEN Macakooks 
Run some freshly popped corn through the food 
chopper, or else chop up with a knife until fine. 
To a cupful of these add an equal quantity of 
blanched almonds that have been pounded to a 
paste. Put these together in a bowl. Beat up 
whites of three eggs until stiff, then add about one- 
half a cupful of sugar and beat up for about five 
minutes. Mix the pop-corn and paste into this 
slowly until thoroughly blended. Drop from a 
spoon on oiled or buttered paper in a pan and 
sprinkle with powdered sugar. Bake in a moder- 
ate oven for about twenty minutes. The centers 
of these can be decorated with crystallized pop- 
corn. 

Cheeokee Ceisp 
Take two cupfuls of light brown sugar, one- 
fourth cupful of New Orleans molasses, and one- 



130 CANDY-MAKING AT HOME 

half cupful of water. Melt over the fire until all 
the sugar is dissolved, add two tablespoonfuls of 
butter. Sprinkle some salt over a quart of freshly 
popped corn in a bowl. Flavor the syrup with a 
teaspoonful of vanilla after it has reached the 
hard crack stage and pour over the corn. Turn 
out on a large platter or marble slab and work 
until a very thin sheet. When cold break into 
pieces. 

Pop-Corn Almond Nougat 
Take two cupf uls of white sugar, one-fourth cup- 
ful of water and one-fourth cupful of corn syrup. 
Melt over the fire until the sugar is dissolved, 
then stir in one cupful of chopped pop-corn and 
one-half cupful of chopped almonds. Boil to the 
hard crack stage, flavor with a little almond ex- 
tract, and pour over buttered pans in thin sheets. 
When cold break into pieces or cut into squares 
with a sharp knife. 

Pop-Corn Brittle 
Take a cupful of granulated sugar, one cupful 
of brown sugar, one-half cupful of golden corn 



POP-CORN SWEETS 131 

syrup and one-fourth cupful of water. Melt to a 
syrup, then boil to the hard ball stage, add one- 
fourth cupful of butter and boil until it begins to 
turn color or to the hard crack stage. Place in a 
bowl two quarts of freshly popped corn and one 
cupful chopped peanuts. Pour the syrup over the 
corn and stir until all the kernels and nuts are 
covered with it. If not to be so thick with pop- 
corn and nuts use only a quart of pop-corn. 

Pop-CoEiN' Fudge 
Take two cupfuls of white sugar, one cupful of 
milk, two tablespoonfuls of butter and a pinch 
of salt. Boil to the soft ball stage. Flavor with 
a half teaspoonful of almond extract, then stir in 
one cupful of chopped pop-corn and one-half 
cupful of chopped peanuts or any nuts desired. 
Stir until creamy and pour out on buttered pans, 
and when cool cut into squares. 



CHAPTER X 
Macaroons and Miscellaneous Sweets 



CHAPTEK X 

MACAROONS AND MISCELLANEOUS 
SWEETS 

Under this head you will find recipes for mak- 
ing macaroons, which are closely allied to candies ; 
and a number of sweets not classified. 

Almond Macaroons 
To the beaten whites of six eggs add eight 
ounces of blanched and powdered almonds. With 
the yolks of the eggs beat one pound of powdered 
sugar ; add the grated rinds of two lemons, a 
little sliced citron and one-fourth pound of flour, 
and mix well together. Beat lightly into this the 
almond whip. Drop from a spoon on greased 
paper, and bake in a moderate oven until done. 

Cream Macaroons 
Beat the whites and the yolks of six eggs 
separately. Add to the yolks three pounds of 

136 



136 CANDY-MAKING AT HOME 

powdered sugar and the same amount of flour. 
Add the whites of the eggs and enough flavored 
whipped cream to mix Tvell ; pour into molds, and 
bake a delicate brown. 

Jasmiiste Macarootts 
Into the whites of six eggs beaten until stiff 
mix one cupful of powdered sugar; then beat 
into this some jasmine flowers. Make into small 
cakes, sprinkle with sugar, and bake in a moderate 
oven. 

QuEEisr Maoarooits 
Mix the beaten whites of six eggs with the 
yolks of four ; add one cupful of sugar and flour 
and a small quantity of coriander seed. Drop from 
a spoon on waxed paper and bake in a moderate 
oven. 

Chocolate MAOAROOisrs 

Take one-fourth pound of grated chocolate, 

three ounces of blanched and pounded almonds, 

and a half cupful of granulated or powdered 

sugar. Mix well together, then make into a soft 



MACAROONS AND SWEETS 137 

paste with the stiffly beaten whites of eggs. 
Drop by teaspoonfuls on greased paper. Bake 
about one-half hour in a moderate oven. 

COCOANUT MACAROOlSrS 

Take one cup of sugar, two cupfuls of grated 
cocoanut, and two tablespoonfuls of flour. Blend 
well together ; then make into a paste with the 
stiffly beaten whites of three eggs. 

HicKORY-NuT Macaroons 
Beat up the whites of three eggs until stiflf, add 
slowly one cup of sifted granulated suga.r, or 
powdered sugar and one cupful of hickory-nut 
meats chopped fine, and rolled. Bake slowly in 
a moderate oven until a light brown. If desired 
these can be flavored with a little vanilla, about 
a half teaspoonful. All macaroons should be 
dropped by spoonfuls on greased paper. 

Peanut Maoaroons 
Pass one cupful of peanuts through a food 
chopper, using the fine cutter. Place in a bowl 



138 CANDY-MAKING AT HOME 

and add one cupful of powdered sugar, one table- 
spoonful of flour and blend together into a paste 
with the whites of two or three eggs beaten until 
stiff. Drop from a spoon on greased paper and 
bake in the oven for about thirty minutes or until 
a light brown in color. A halved peanut can be 
placed in the center of each macaroon before bak- 
ing if desired. 

Cherry Macaroons 
Take a cupful of almonds, chop and rub into a 
paste, add a cupful of sugar, then add gradually 
the whites of three eggs. Chop a few candied 
cherries fine and stir in. Drop from a spoon on 
buttered paper, place a candied cherry in the 
center of each macaroon, and bake in a moderate 
oven. 

Coffee Macaroons 

Blanch a half pound of almonds and pound to 

a paste. Mix into this two tablespoonf uls of very 

strong coffee in liquid form. Use enough coffee 

to form into a paste ; then add the stiffly beaten 



MACAROONS AND SWEETS 139 

whites of four eggs and two cupfuls of white 
sugar. Shape into macaroons, and place on 
greased or parafflne paper on a pan. Bake for 
about ten minutes in a hot oven. Decorate the 
centers with a candied cherry or any candied 
fruit. 

Chocolate Macaroons 
Grate four ounces of chocolate very fine and 
mix with it a tablespoonful of flour, a teaspoon- 
ful of cinnamon, one cupful of powdered sugar, 
and a pinch of cream of tartar. Stir this grad- 
ually into the stiffly beaten whites of six eggs, 
and add a teaspoonful of vanilla. Line pans with 
oiled or waxed paper and drop by spoonfuls on 
this, and bake in a slow oven for about twenty or 
thirty minutes. The centers of these can be deco- 
rated with halves of walnut, pecan or hickory-nut 
meats. 

Pistachio MACAROoisrs 
Pound a half pound of pistachio nuts to a 
paste, add to this an equal amount of almond 



140 CANDY-MAKING AT HOME 

paste, and two cupMs of sugar. Work into this 
slowly the stiffly beaten whites of six eggs, or 
enough to make the paste of the right consistency 
for macaroons. Bake in a moderate oven. These 
make pretty pale green macaroons. 



Cinnamon Maoaeoons 
Kun through a chopper one cupful of almonds, 
then rub into a paste, mix with an equal quantity 
of sugar, a tablespoonful of ground cinnamon, 
one-fourth cupful of finely grated chocolate, then 
work in carefully the whites of four eggs. Drop 
on greased paper, and bake in a moderate oven. 

Marshmallows 
Soak two ounces of gelatine in one-half cupful 
of water for an hour. Boil two cupfuls of sugar, 
one-half cup of water, and one-fourth teaspoonful 
of cream of tartar until it spins a thread. Pour 
the gelatine on a platter and over this pour the 
syrup. Beat up for twenty or thirty minutes. 
Flavor with a teaspoonful of vanilla, if desired. 



MACAROONS AND SWEETS 141 

adding it just before the beating up. Pour into 
well greased cake tin ; let stand till solid. Turn 
out on powdered sugar, cut in squares, and roll in 
powdered sugar, and keep in a closed jar or box. 

OocoAisruT Maeshmallows 
Take two cupfuls of sugar, add a half cupful of 
water and heat until the sugar is dissolved, then 
stir in one-half box of gelatine that has been 
soaked for a few hours in a little water. Let 
stand until partially cool, then add a pinch of salt, 
a teaspoonful of vanilla, a cupful and a half of 
shredded cocoanut, and the stiffly beaten whites 
of three eggs. Stir well, then pour into deep 
pans well dusted with corn-starch and powdered 
sugar. The mixture should be at least a half inch 
thick. Turn out on powdered sugar and corn- 
starch, cut into cubes, and roll in the powdered 
and corn-starch mixture until each marshmallow 
is well coated, then roll in cocoanut. 

ORAisraE Maeshmallovts 
Soak two ounces of gelatine in one cupful of 



142 MACAROONS AND SWEETS 

orange juice until dissolved, then strain through 
cheese-cloth, put into saucepan in a pan of hot 
water on the stove and add one cup of sugar. Stir 
the mixture until it is thick and white. Heat 
until a little stirred on a cold plate will form a 
creamy ball, remove from the fire and whip into 
the mixture the stiffly beaten whites of three eggs. 
Flavor with orange extract, using about a tea- 
spoonful. Whip with silver fork until it begins to 
thicken. Pour into pan well dusted with corn- 
starch and powdered sugar; when cool cut in 
squares and roll in powdered sugar. 

Buttercups 
Take two cupfuls of granulated sugar, one- 
half cupful of water and one-half teaspoonful of 
cream of tartar and boil to the crack stage. Re- 
move from the fire, flavor with one teaspoonful 
of lemon extract and color yellow with a few 
drops of yellow fruit or vegetable coloring. When 
cool enough to handle, pull the yellow candy in a 
long sheet about two inches wide. In the center 
of this lay a roll of white or chocolate fondant as 



MACAROONS AND SWEETS 143 

long as the strip of candy. Wrap the yellow 
candy around this fondant, and pull out gently in 
the hand until you cannot tell where it has been 
joined. When about cool cut with scissors into 
lengths of an inch or less. 

HODGE-PODGE CaNDY 

Place in a bowl one cupful of chopped roasted 
peanuts, one cupful of chopped pecan meats, one 
cupful of grated cocoanut, one-half cupful of finely 
chopped citron, one-fourth cupful each of candied 
orange and lemon peel, two teaspoonfuls of va- 
nilla and two tablespoonfuls of lemon juice. Take 
two cupf uls of brown sugar, one cupful of granu- 
lated sugar, one cupful of molasses, and one-half 
teaspoonful of salt. Boil to the soft ball stage, 
then add two squares of chocolate and a table- 
spoonful of butter. Boil to the hard ball stage, 
add one teaspoonful of vanilla, then pour over the 
nut and fruit mixture in the bowl. Stir until it 
begins to get creamy and thick, then put into the 
pans quickly, spreading it even with a spoon. 
Mark off into squares, and when cool cut. This 



144 CANDY-MAKING AT HOME 

can be varied by adding different kinds of fruits 
and nuts. 

Candied Sweet Potato Balls 
Take some good sweet potatoes, peel them, and 
then scoop out little balls with a vegetable 
scoop. Boil these balls in slightly salted water 
until tender enough to pierce with a splint. Re- 
move from the fire and drain off the water. Take 
two cupfuls of sugar and one-half cupful of water 
and cook to a thick syrup, add a teaspoonful of 
vanilla and part of the potato balls, dropping 
them in carefully to prevent breaking. Let them 
simmer until they are coated with a thick coating 
and are transparent or clear. Remove one at a 
time with a skimmer or fork, and drop on par- 
affine paper. These should harden up on the out- 
side, and make a delicious confection. 

Persian Confection 
Take two cupfuls of granulated sugar and dis- 
solve in one-half cupful of pineapple juice. Place 
over the fire in a double boiler, and when it boils 



MACAROONS AND SWEETS 145 

add an ounce of best gelatine that has been soaked 
in a little water. Cook for twenty minutes, then 
stir in one cupful of finely chopped dates and one- 
half cupful of finely chopped almonds. Stir well, 
then pour into a pan dusted with corn-starch and 
powdered sugar. Let stand for twelve hours, and 
then cut into squares and roll in powdered sugar. 

Turkish Confection 
Take two cupfuls of granulated sugar and one- 
half cupful of water, place in a double boiler and 
bring to a boil, then add one ounce of best gelatine 
(pink or red gelatine can be used) that has been 
dissolved in a half cupful of cold water. Bring 
to the boiling point and let it simmer for twenty 
minutes. Eemove from the fire and add one cup- 
ful of orange juice, two tablespoonfuls of lemon 
juice, the grated rind of one orange, and the 
grated rind of one-half lemon. Dust a pan with 
corn-starch and powdered sugar, pour in the mix- 
ture and let stand for about twelve hours or until 
perfectly cool and firm. Cut into cubes and dust 
with powdered sugar. 



146 CANDY-MAKING AT HOME 

Arabian Coisteotio]^ 
Take two cupfuls of granulated sugar, one- 
fourth teaspoonf ul of cream of tartar and one-half 
cupful of water. Boil to the soft ball stage, then 
add two ounces of best gelatine which has been 
soaked in three-fourths cupful of water for about 
two hours or until dissolved, juice of one lemon 
and one cupful of finely chopped figs, or figs and 
dates mixed. Stir until the mixture thickens, 
then pour into pan dusted with corn-starch and 
powdered sugar to an inch or half inch in deptL 
Let stand until perfectly cool and firm, then cut 
into cubes and dust with powdered sugar. 

HoiN-EYCOMB Candy 
Place in a saucepan two cupfuls of granulated 
sugar, one-half cupful of water, one tablespoonful 
of butter and two teaspoonfuls of cream of tartar. 
Boil to the hard ball stage. Just before removing 
from the fire add one teaspoonful of vanilla or 
any flavoring desired, and a little coloring if you 
wish a colored candy. Pour on a buttered plate 
or pan, and when cool enough to handle pull 



MACAROONS AND SWEETS 147 

quickly with ends of fingers. Stretch out on 
board to harden. Cut into strips. If rightly 
made this candy will look like honeycomb, 
being porous and brittle when cold. 

Turkish Delight 
Soak the contents of a box of granulated gela- 
tine in two-thirds cupful of orange juice for fifteen 
minutes. Take off the fire, add the juice of a 
lemon, one-half cupful of preserved pears, one- 
half cupful of candied ginger and candied lemon 
peel combined. Pour into a pan dusted with a 
mixture of corn-starch and powdered sugar. Let 
stand until cool, then cut in cubes. 

Apple Sweetmeats 
Grate two large white raw apples into the un- 
beaten whites of two eggs, beat up until thick 
and stiff, then gradually add one cupful of sugar. 
Dissolve two tablespoonfuls of gelatine in a half 
pint of good cream, sweeten to taste, and when 
cool beat up until light and firm and snow white. 
Fold the apple mixture into the whipped cream 



148 CANDY-MAKING AT HOME 

and pour into molds. Roll in powder after the 
bonbons have been tui^ned out of the molds. 

Chocolate Aeabics 
Melt in a double boiler a cake of unsweetened 
chocolate. Melt in a bowl some fondant flavored 
with any preferred flavoring. Buy some gum- 
drops and dip these in the fondant and place on 
parafiine paper to harden ; then dip in the melted 
chocolate. A little vanilla can be added to the 
melted chocolate. By dipping gum-drops in this 
manner their character is entirely changed, and 
much improved. 

Oriental Bottbons 
Soak a half pound of gum arable in two cupfuls 
of water until soft. Stir into it two cupfuls of 
confectioner's sugar and cook over the fire in a 
double boiler until an opaque thick mass. When 
it forms a firm ball remove from fire and stir in 
the stiffly beaten whites of two eggs, one-half 
cupful of orange jelly and one-half cupful of 
grated cocoanut. Make depressions in a pan of 



MACAROONS AND SWEETS 149 

corn-starch and pour a little of the mixture into 
each depression. When cool remove and dust 
with powdered sugar. 

Candy Potatoes 
Take two cupfuls of granulated sugar, one-half 
cupful of water, and one-fourth teaspoonf ul of cream 
of tartar. Boil to the soft ball stage. Work into 
this one-half cupful of nut meats that have been 
pounded to a paste and one-half cupful of grated 
cocoanut. Pour on a platter or marble slab and 
work with a spoon until it is cool enough to work 
with the hands, and then knead until it is like 
dough. Sprinkle some ground cinnamon on a 
sheet of waxed paper. Take pieces of this dough 
and form into potato shape. Roll in the cinnamon. 
Lay on paper until firm. 

Divinity Hash 

Take two cupfuls of granulated sugar, one-half 

cupful of maple sugar, one-half cupful of golden 

corn syrup, and a cupful of water, add a pinch of 

cream of tartar. Boil to the soft ball stage. Add 



150 CANDY-MAKING AT HOME 

one teaspoonful of vanilla, and pour over the 
stiffly beaten whites of two eggs. Have ready 
one pound of chopped fruit, nuts and grated 
cocoanut and stir in just before it is ready 
to pour into buttered pans. After pouring the 
syrup over the whites of eggs beat up until light 
and foamy. Any kind of fruit, such as dates, 
citron, figs, raisins, candied cherries and orange 
and lemon peel can be used, and also any kinds 
of nuts. This is a hash, but a delicious one. 



CHAPTER XI 
Cake Confectionery and Little Sweets 



CHAPTEE XI 

CAKE CONFECTIONERY AND LITTLE 
SWEETS 

Delicious bonbons may be made with cake and 
fondant, and then there are many little sweets 
that are so closely allied to candies that they may 
well be included in a book on candy -making. To 
make these confections one needs to have fancy 
little cake cutters of all kinds, such as heart, star, 
round, diamond, leaf, bird and animal shapes. If 
these are not readily obtained a tinsmith will make 
them for you if you tell him just what you desire. 
You will also need a pastry bag with a finely 
pointed tube, and tiny gem pans. 

Bo:N^BO]sr Cakes 

The cakes that are best for making bonbons 

are the sponge cake, pound cake and angel food 

cake : these should be at least twenty-four hours 

old, and then can be cut up into any shape desired 

153 



154 CANDY-MAKING AT HOME 

without breaking or crumbling. Scoop out little 
balls, using a vegetable scoop, from any of these 
cakes and dip in melted fondant flavored with 
different flavors and colored in different colors. 
If you are planning a luncheon or entertainment 
it is nice to have these little cake bonbons to help 
carry out the color scheme. Angel food cake cut 
in fancy shapes and dipped into pink or rose fon- 
dant flavored with rose extract is good. Sponge 
cake is nice dipped into yellow fondant flavored 
with orange or lemon, or into chocolate fondant. 

These little cake bonbons can be made with 
delicious fillings. Cut a sheet of angel food cake, 
which should be about an inch thick, into tiny 
hearts. With a small round cutter remove the 
center of each, leaving the bottom one-fourth inch 
thick. FiU this little hollow with candied pine- 
apple or any candied fruit mixed with a little 
fondant, or with chopped nuts worked into a little 
fondant. Then dip in red or pink fondant ; these 
are nice for St. Valentine's day or for bridal 
occasions. Take some sponge cake and cut into 
slices about an inch thick, out out with a small 



CAKE AND LITTLE SWEETS 155 

star-shaped cutter. Cut out half-way through 
with a smaller star cutter. Fill these hollows in 
with a chocolate custard. Spread a little white 
of egg on edges of stars, and place two stars 
together, then dip in yellow fondant, or chocolate 
fondant. Dip these little cakes in the fondant 
with a fork just as you would other bonbons and 
drop on parafiine paper to harden. 

Little rose confections can be made by dipping 
small round cakes in rose colored fondant, and 
laying on top of each a few candied rose petals, 
arranged to look like a rose. Violet confections 
can be made by cutting small round cakes out of 
angel food cake, dipping them in violet fondant 
and decorating the top with candied violets. 

Cut tiny stars out of a thin sheet of angel food 
cake or pound cake, dip in white fondant, and 
cover the tops over with the tiny silver or gold 
coated confectionery that one can obtain at the 
confectionery shops, and you will have silver and 
gold stars, which will be nice for Christmas. Cut 
some sponge cake or pound cake into little squares, 
dip into melted maple fondant, and decorate the 



156 CANDY-MAKING AT HOME 

top with halved walnuts, pecans or almonds. Cut 
some sponge or pound cake into slices an inch 
thick, then cut into cubes, make a little slit in one 
side, slip in a bit of preserved ginger, candied 
citron or orange rind. Dip in yellow fondant 
flavored with lemon or orange. Cut out some 
sponge cake to resemble sections of orange. Dip 
in orange fondant flavored with orange. 

Little heart shaped cakes dipped in pink or 
white fondant and then decorated in the center 
with little hearts cut out of candied cherries are 
nice. Squares or rounds of angel food cake dipped 
in fondant, and pressed with some sort of die, say 
a wish-bone, horseshoe, swastika or flower, then 
the impression made filled in with a different 
colored fondant carefully piped in with the pastry 
bag, are unique. 

Cut out some of the cake with a leaf-shaped 
cutter. Dip into a leaf-green fondant flavored 
with pistachio, and you will have pretty cakes. 
The leaf can be veined with chocolate put on with 
the pastry bag and pipe. 

Cut out some sponge cake in shape of dominoes, 



CAKE AND LITTLE SWEETS 157 

dip in white fondant, and then mark the dots as 
in dominoes with melted chocolate. 

Slice some sponge cake a fourth of an inch thick, 
and cut out with a cutter in small rounds. On 
one-half of these cakes spread jelly of different 
kinds, such as peach, currant, and raspberry. Put 
the unspread cakes on these, and cover with 
fondant. In flavoring the fondant use what com- 
bines with the jelly used — almond flavoring with 
the peach jelly, chocolate with currant and so on. 
Use differently colored fondants and they will look 
very pretty. 

Spice Nuts 
Take two eggs, one cupful of granulated sugar, 
one-fourth cupful of almond meats, one-fourth 
cupful of citron, one-half teaspoonful each of cin- 
namon, allspice and cloves, one cupful of flour, 
and one teaspoonful of baking-powder. Cut the 
nuts and citron up very fine. Sift the flour and 
baking-powder together and mix with the nuts, 
fruit and spices. Beat up the eggs and sugar 
until light and thick, then gradually add the flour 



158 CANDY-MAKING AT HOME 

mixture. The dough should be stiff enough so 
that it can be formed into little balls about the 
size of a hickory-nut. If too stiff add a little 
water, if not stiff enough add a little more flour 
to make it of the right consistency. Drop on 
buttered tins about an inch apart and bake in the 
oven until a light brown. 

Chocolate Nuts 
Take one cupful of flour and add to it one 
tablespoonful of baking-powder. Sift into a bowl 
and add one cupful of sugar. Mix well together. 
Melt one-half cupful of grated chocolate in a 
tablespoonful of hot water, add two teaspoonfuls 
of vanilla and half a teaspoonful of soda. Beat 
up two eggs, add the chocolate and one-fourth 
cupful of melted butter. Work into the flour and 
sugar mixture. The dough must be stiff enough 
to form into balls the size of a hickory -nut. Drop 
on greased tins an inch apart. When cool dip in 
chocolate fondant. 

Walnut Wafees 
Cream one cupful of butter with one and one- 



CAKE AND LITTLE SWEETS 159 

half cupf uls of sugar ; add three beaten eggs ; 
put two cupf uls of chopped walnut meats into one 
cupful of flour, and add this to the batter. Sift 
one teaspoonful of baking-powder and one and 
one-half cupfuls of flour together, and add at the 
last. Drop by spoonfuls on buttered tins, dust 
with granulated sugar, and put a whole walnut 
meat on each one. Bake them in a moderate 
oven. 

Peanut Jumbles 
Take two tablespoonfuls of butter, one cupful 
of sugar, one egg^ half a teaspoonful of soda, one 
teaspoonful of cream of tartar, one tablespoonful 
of milk, and flour enough to make a soft dough. 
Roll thin and cut with a jumble cutter, brush over 
with beaten egg and cover lightly with chopped 
peanuts. Bake separately the small rounds cut 
from the center. 

CocoAJs-uT Jumbles 
Beat half a cupful of butter and half a cupful 
of sugar to a cream, flavor with a teaspoonful of 



160 CANDY-MAKING AT HOME 

vanilla, then add two eggs, a cupful of freshly- 
grated cocoanut, and two cupfuls of flour sifted 
with a level teaspoonful of baking-powder. Pat 
and roll out thin on a well-floured board, adding 
more flour if needed. Flour a jumble cutter well 
and cut into rings. Brush the tops of the cakes 
with milk and sprinkle with a mixture of granu- 
lated sugar and cocoanut. Place far enough 
apart on buttered pan so that they will not touch 
when baked. Bake in a rather hot oven until a 
pale brown. 

Fruit Kocks 
Cream one cup of sugar with two-thirds cup of 
butter, add one and a half cupfuls of flour, two 
eggs, one cupful of English walnut meats, one 
cupful of chopped raisins, one teaspoonful of cin- 
namon, one teaspoonful of cream of tartar and 
one-half teaspoonful of soda dissolved in a little 
water. Drop by teaspoonfuls on buttered tins an 
inch or more apart. Press one-half of an English 
walnut meat or a raisin in the center of each, and 
bake until a nice brown. 



CAKE AND LITTLE SWEETS 161 

Raisiist Spirals 
Take one cup of sugar, one-half cupful of butter 
and yolks of two eggs, and beat to a cream. Add 
one cupful of sour milk and one cupful of chopped 
raisins ; one-half teaspoonful each of cinnamon 
and nutmeg. Dissolve one teaspoonful of soda in 
a little of the milk. Just before putting in the 
flour add the beaten whites of two eggs. Make a 
very stiff dough and cut into thin strips about five 
inches long. Roll around the finger and fry in 
butter a delicate brown. 

Fruit Bars 
Mix together one cupful of butter and one cup- 
ful of brown sugar until creamy, add two well- 
beaten eggs, one-half cupful of sour milk and 
scant teaspoonful of soda if the milk is thoroughly 
sour, if not use only half a teaspoonful. Beat up 
together, then add enough flour to make a dough 
that will roll nicely but be careful not to get it 
too stiff. Flour the board well, then roll out thin 
and cut with a narrow oblong cutter. Put through 
a food chopper one pound of stoned dates and 



162 CANDY-MAKING AT HOME 

one-half pound of figs. "Work together and then 
roll in a thin sheet. Put a layer of this fruit 
paste between every two of the cakes in sandwich 
fashion. Bake in a hot oven. Marmalades or 
candied fruits or nut and fruit mixtures can be 
used for these bars. 

Maple Deops 
To a half cupful of maple syrup add one tea- 
spoonful of melted butter, one well-beaten egg and 
one cup of flour sifted with a teaspoonful of bak- 
ing-powder. Add a pinch of salt. Beat and 
drop by spoonfuls or half-spoonfuls on buttered 
tin, and bake in a quick oven. Cover with maple 
fondant. 

GiisraER Chips 
Stir together a cupful of butter and one cupful 
of brown sugar. Add one tablespoonf ul of ginger 
and one teaspoonful each of cloves and cinnamon. 
Mix in two cupfuls of good baking molasses and 
the grated peel of a large lemon. Add a tea- 
spoonful of soda dissolved in a little hot water. 



CAKE AND LITTLE SWEETS 163 

Mix in enough flour to make a stiff paste. Roll 
out very thin, a small portion at a time, and cut 
into narrow strips about one inch wide and four 
inches long. Bake in a moderate oven for ten 
minutes. 

GiisraER Wafers 
Stir one-fourth cupful of butter and one-half 
cupful of sugar to a cream, add two eggs, the 
whites and yolks beaten separately. Add a half 
cupful of flour or just enough to make a thin 
batter, mix well, then add one tablespoonful of 
ginger, and the grated peel of a lemon. Drop by 
spoonfuls on buttered tins, far enough apart not 
to run together. Bake in a moderate oven, and 
when half done roll up into little .cylinders, and 
return to the oven and crisp until brown. 

Marshmallow Cakes 

Blanch and dry gently in the open oven sufll- 

cient hickory-nut meats to fill three-fourths of a 

cup. Cool and chop very finely. Beat three 

^ggSj yolks and whites together, until light. Add 



164 CANDY-MAKING AT HOME 

the nuts, two tablespoonfuls of powdered sugar, 
a half teaspoonful of orange extract and sufficient 
flour to form a soft dough. Roll out on board 
until about an inch in thickness and cut in small 
diamonds that measure only two or three inches 
from point to point. Lay on shallow greased tins 
and bake to a pale brown in a moderate oven. 
Frost with marshmallow icing Avhile they are still 
warm. 

Ginger Nuts 
Take one pint of baking molasses and add one- 
half cupful of melted butter, one cupful of brown 
sugar and one tablespoonful of powdered ginger. 
Stir these ingredients well together, and while 
mixing add two tablespoonfuls of candied lemon 
or orange peel, one tablespoonful of candied 
angelica cut into small dice, and a teaspoonful 
of soda dissolved in a little vrarm water. Having 
mixed all thoroughly together break in one egg 
and work in as much flour to form a paste just 
stiff enough to handle. Form into balls, and 
press a raisin or blanched almond in the top of 



CAKE AND LITTLE SWEETS 165 

each, and bake on greased tins in a rather quick 
oven. 

German Ginger Balls 
Beat up four eggs until very light and foamy ; 
then add gradually a half pound of light brown 
sugar, a teaspoonful of ginger, and one-half tea- 
spoonful of allspice or cinnamon, the juice of one 
lemon and three-fourths cupful of pastry flour. 
Form with floured hands into small balls, placing 
in the center of each a tiny piece of preserved 
ginger, or candied ginger. Place in a greased 
baking-pan far enough apart not to touch when 
baked. Bake in a quick oven. 

CiNNAMOisr Crisps 
Beat one-third cup of butter and two-thirds cup 
of sugar until light and creamy, then add one 
teaspoonful of ground cinnamon, one and one-half 
cups of flour and one teaspoonful of baking-powder 
together. Mix to a dough with one-third cup of 
milk, using only enough to make the dough so 
that it will roll out easily. Roll very thin, and 



166 CANDY-MAKING AT HOME 

cut into small squares or rounds. Bake on greased 
tins in a moderate oven. 

Chocolate Sticks 
Cream together one cupful of sugar, one table- 
spoonful of butter, the yolk of one egg and one- 
half cup of milk. Melt one and one-half squares 
of chocolate, add to the mixture, then add one 
cupful of flour, add one-half cupful more of milk, 
and one-fourth cupful of flour into which has been 
sifted one teaspoonful baking-powder and one- 
fourth teaspoonful of soda. Bake in a sheet that 
will be about three-fourths of an inch thick when 
baked. Cut into strips about one inch wide and 
three or four inches long. When cool dip into 
pink fondant, then into melted chocolate. Deco- 
rate the top of each strip with a half of a pecan 
or hickory-nut meat. 

ORAisraE Cakes 
Cream together one-half cupful of butter, one 
cup of sugar, add the yolks of five eggs beaten 
thick, one-half cupful of milk, one and three- 



CAKE AND LITTLE SWEETS 16Y 

fourths cupfuls of flour sifted with two level tea- 
spoonfuls of baking-powder. Add one teaspoonful 
of orange extract. Eoll out and cut in star or 
other fancy shape. Cover with yellow orange 
flavored fondant, and sprinkle over the top with 
candied orange peel cut into bits. 

CocoANUT Drops 
Sift together one and one-half cupfuls of flour 
and a rounding teaspoonful of baking-powder. 
Beat up one egg until light, then beat into it one- 
half cupful of sugar, add a half cupful of grated 
cocoanut and a teaspoonful of grated lemon rind, 
then alternately the flour and half a cupful of rich 
cream. Drop in little pats on greased pans which 
have been dusted with flour. Have the cakes far 
enough apart so that the batter will not run to- 
gether. Sprinkle a little grated cocoanut over 
the top of each cake and bake in a moderate 
oven. 

Almoistd Cakes 
Mix together one-fourth cupful of butter and a 
cupful of sugar to a cream, add the beaten yolks 



168 CANDY-MAKING AT HOME 

of four eggs, one-fourth cupful of cream and two 
cupfuls of flour in which has been placed one tea- 
spoonful of baking-powder. EoU out on a well- 
floured board about one-fourth of an inch thick, 
cover with powdered sugar and cut into diamonds. 
Spread with maple fondant, and sprinkle the cakes 
thickly with blanched and chopped almonds. 

Peain^ut Wafees 
Beat together one-half cupful of nice white lard 
mixed with butter (half and half of each) and one 
cupful of sugar, add one cupful of ground peanuts, 
and one and one-half cupfuls of flour mixed to- 
gether with one teaspoonful of baking-powder, 
and one-third teaspoonful of salt. Add one-half 
cupful of milk or water, or just enough to make a 
dough that will roll thinly. It is best to mix the 
flour and milk in alternately. Cut into small 
rounds and place a half peanut meat on top of 
each cake. 

German Wafers 
Warm one-third cupful of butter, and stir in 
five eggs, one at a time. Mix in one quart of 



CAKE AND LITTLE SWEETS 169 

sifted flour, and one teaspoonful each of vanilla 
and banana extract. Spread over a buttered 
dripping pan and bake in a hot oven until a deli- 
cate brown. Cut into squares, pick with a fork 
and dip into powdered sugar. 

Japajstese Wafers 
Beat up the Avhites of two eggs until stiff, then 
add two tablespoonfuls of rice flour and two 
tablespoonfuls of sugar. Work in one tablespoon- 
ful of softened butter. Pour into a pan lined 
with paraffine or oiled paper, making it as thin as 
possible. Bake in a moderate oven and roll 
around a round stick, after cutting them in four 
inch squares. 

English Wafers 
Stir together one cupful of butter with one-half 
cupful of sugar, add four eggs, the whites and 
yolks beaten separately, one-half cupful of currants, 
and one-fourth teaspoonful of cinnamon. Add 
two tablespoonfuls of strong rose water and three- 
fourths cup of flour, roll very thin and bake on but- 



170 CANDY-MAKING AT HOME 

tered tins for about five minutes or until a delicate 
brown; cut into small squares, and dust with 
powdered sugar. 

Delicious Tea Cookies 
Cream together one-half cupful of butter and 
one cupful of sugar, add four eggs, one cupful of 
chopped nut meats, one cupful of chopped raisins, 
a teaspoonf ul of soda stirred in one cupful of good 
New Orleans molasses, and one-half teaspoonful 
each of cinnamon and allspice. Add enough flour 
to make a dough that will roll out thin. Mix all 
the ingredients well together. Bake in a hot oven 
and ice or not as liked. 

Eaisik Cookies 
Cream together one cupful of butter and one 
cupful of sugar, add two eggs well beaten ; then 
add one teaspoonful of soda and two teaspoonfuls 
of cream of tartar dissolved in a little lukewarm 
water. Now stir in three cupfuls of flour, one 
cupful of chopped raisins, one teaspoonful of 
cinnamon, and one-fourth teaspoonful of nutmeg. 



CAKE AND LITTLE SWEETS 171 

Drop the batter in spoonfuls on a well-buttered 
pan, being careful to leave room for the cakes to 
spread. Bake in a moderate oven until a nice 
brown color. 

Love Diamonds 
Cream together one cupful of sugar and one- 
fourth cupful of butter, then add one-half cupful 
of sweet milk. Sift with one cupful of flour one 
teaspoonful of baking-powder and add half of it. 
Stir in two whites of eggs beaten stiff, and then 
the remainder of the flour and a teaspoonful of 
vanilla. Pour into a square pan and bake. When 
cool cut into diamonds. Mix into a cupful of 
melted chocolate fondant a half cupful of cocoa- 
nut, and spread the diamonds with this, or spread 
with a pink fondant flavored with rose, and 
sprinkled over with grated cocoanut. 

MaEMALADE DlAMOlSTDS 

Cream together one-half cupful of butter and 
one cupful of granulated sugar; then add the 
beaten yolks of three eggs, one-half cupful of 



172 CANDY-MAKING AT HOME 

sweet milk ; then work in two cupfuls of flour 
into which has been sifted two teaspoonfuls of 
baking-powder, add the stiffly beaten whites of 
three eggs and one teaspoonf ul of lemon extract. 
Pour into square pan and bake. When cool cut 
into diamonds. On half of the cakes spread lemon, 
orange or any good marmalade, and place the 
other halves on these in sandwich fashion. Cover 
with yellow fondant flavored with lemon or 
orange. 

Lemon Cakes 
Cream together one cupful of butter and one 
cupful of sugar, add two eggs, one teaspoonful of 
soda dissolved in two tablespoonfuls of sweet 
milk, and the grated rind and juice of one lemon. 
Add enough flour to knead into a stiff dough, roll 
thin, cut into stars, rounds or squares. Bake in 
a quick oven. Ice with lemon flavored fondant 
or icing. 

Maple Nut Wafers 
Cream together one cupful of maple sugar and 
one-half cupful of butter, add two eggs, the whites 



CAKE AND LITTLE SWEETS 173 

and yolks beaten separately. Sift and add two 
thirds cupful of flour and one-half cupful of 
chopped nut meats. Sift in the flour one tea- 
spoonful of baking-powder. The batter should 
be of the right consistency to spread thinly over 
a buttered pan ; if too stiff add a little milk. 
Sprinkle over the top with coarse chopped nuts. 
Bake rather slowly and cut into squares before 
removing from the oven. 

Vanilla Wafers 
Cream together one-third cupful of butter and 
one cupful of sugar, add one egg, and one-fourth 
cup of sweet milk. Sift together one teaspoonful 
of salt, one teaspoonful of baking-powder, with 
two and one-fourth cupf uls of flour. Beat up, add 
a tablespoonful of vanilla. Pour into pan, spread- 
ing thinly over it. Bake in a moderate oven. 

Chocolate Diamojs^ds 
Cream together one-half cupful of butter and 
one cupful of sugar. Sift into three cupfuls of 
pastry flour two tablespoonfuls of baking-pow- 



lU CANDY-MAKING AT HOME 

der, then add alternately with one cupful of sweet 
milk, and two eggs. Flavor with one teaspoon- 
ful of vanilla. Bake in square layer cake tins, 
and when cold cut into diamonds. On the half 
of these cakes spread a chocolate paste made as 
follows : Beat some fresh butter with a wooden 
spoon until it is soft and creamy. Add by de- 
grees sufficient milk chocolate, which has been 
reduced to a very fine powder, to make the butter 
quite brown. Flavor with vanilla. Place the 
unspread cakes on top of the spread ones in sand- 
wich fashion, and ice with chocolate fondant, or 
else use white fondant and sprinkle thickly with 
chopped almonds. 

CoEiANDEE Cakes 
Cream together one cupful of sugar and four 
eggs until thick and white, then add one and a 
half cupfuls of flour into which has been sifted 
one teaspoonful of baking-powder ; then add two 
tablespoonf uls of coriander seed and one teaspoon- 
ful of lemon extract. This should be a rather 
thick sponge. Drop by spoonfuls on buttered 



CAKE AND LITTLE SWEETS 1Y5 

pans or greased paper. Bake in a hot oven to a 
golden brown. 

Peach Blossom Cakes 
Cream together one cupful of sugar and one- 
half cupful of butter, then add one-half cupful of 
sweet milk. Sift into one cupful and a half of 
flour two teaspoonfuls of baking-powder and stir 
in half of this, then add the stiffly beaten whites 
of three eggs and then the remainder of the flour 
and one-half teaspoonful of corn-starch. Pour 
into two square pans and bake in a rather quick 
oven. When cool cut in small squares and ice 
with pink fondant flavored with peach or rose 
extract or ice with white fondant and sprinkle 
with pink pulverized sugar. 

Wild Eose Cakes 
Cream together one-half cupful of butter and 
one cupful of sugar, then add one-half cupful of 
sweet milk. Sift with one teaspoonful of baking- 
powder into one cupful of flour, add part of the 
flour, then the stiffly beaten whites of three eggs, 



176 CANDY-MAKING AT HOME 

then add the remainder of the flour and a tea- 
spoonful of rose or strawberry extract. Beat up 
thoroughly and bake in sheets in two square pans. 
Cut into squares when cool and ice with white 
fondant, and then with a pastry tube and pink 
fondant place a wild rose in the center of each 
cake. Put a little yellow or chocolate fondant in 
the center of each rose. 

Ceeam Nut Puffs 
Take one-half cupful of butter, one and one-half 
cupfuls of flour, eight eggs and two cupfuls of 
hot water. Melt the butter in the water, set over 
the fire and bring to a gentle boil. Then put in 
the flour and boil until it leaves the sides of the 
saucepan, never ceasing to stir. One minute is 
enough. Turn into a bowl to cool. Beat the 
eggs in one at a time, beating one minute after 
each egg is put in, and then when all are in beat 
for two or three minutes. Set on ice for an hour, 
then drop in spoonfuls on buttered paper, being 
careful to get them far enough apart so that they 
will not touch each other. Bake for about fifteen 



CAKE AND LITTLE SWEETS 177 

minutes in a quick oven or until a nice brown. 
When cool make a slit in the side of each and fill 
with a cream nut filling made as follows : Place 
in a double boiler one cupful of milk, stir into 
this a tablespoonful of corn-starch dissolved in a 
little milk, and gradually one egg beaten light 
and one-half cupful of sugar. Stir until thick and 
smooth, then stu^ in one-half cupful of finely- 
chopped hickory or pecan nut meats. Flavor with 
a teaspoonful of vanilla. When cold fill into the 
slits in the cakes. These are delicious. 

Spice FiiraERS 
Beat five eggs and two cupfuls of light brown 
sugar until light, then stir in one teaspoonful of 
cinnamon and one-half teaspoonful each of cloves, 
allspice and nutmeg, also one-fourth cupful of 
almonds pounded into a paste and two ounces of 
citron cut fine ; then add one-half cupful of mo- 
lasses, and lastly the flour into which three level 
teaspoonfuls of baking-powder have been sifted. 
Use enough flour to make it stiff enough to roll 
thin. Cut into long strips about the length of a 



178 CANDY-MAKING AT HOME 

finger, and about an inch wide. Bake on greased 
pan in a moderate oven. When cool dip into 
chocolate fondant or any colored fondant. They 
are good dipped into maple fondant. 



Caeaway Cookies 
Cream together one cupful of sugar, one-half 
cupful of butter till light, then add one-fourth cup 
of water, and two eggs well beaten. Sift with 
three cupfuls of flour two teaspoonfuls of baking- 
powder, and add gradually, and then stir in a 
tablespoonf ul of caraway seeds. Mix the ingredi- 
ents well together, roll thin and cut out in fancy 
shapes or in rounds. Bake in the oven until a 
delicate brown. 

Daisy Cakes 
Cream together one-fourth cup of butter and 
two-thirds cupful of sugar, add one egg, one-half 
cupful of cold water or sweet milk, and the grated 
rind of one orange. Sift a teaspoonf ul of baking- 
powder with one cupful of flour and stir in. 



CAKE AND LITTLE SWEETS 179 

Beat steadily for five or eight minutes, then turn 
into small greased gem pans. Bake in a moderate 
oven. Turn out of the pans and when cold cover 
with orange fondant. With halved almonds form 
a daisy in the center of each cake, using a center 
of candied orange peel. 

Yai^illa Sugar Cakes 
Cream together one cupful of butter and one 
cupful of sugar, add two well-beaten eggs, and 
three teaspoonfuls of vanilla extract. Sift with 
three oupf uls of flour three teaspoonfuls of baking- 
powder. KoU out thin, sprinkle with sugar and 
press in with the rolling pin. Cut into rounds or 
squares and bake them a delicate brown on greased 
tins. 

Chocolate Gustger Drops 
Place in a bowl one cupful of molasses, half a 
cupful of sour cream, one tablespoonful (level) of 
ginger, one teaspoonful of cinnamon and mix well 
together, then stir in one-fourth cupful of melted 
butter. Dissolve a teaspoonful of soda in a little 



180 CANDY-MAKING AT HOME 

water and add to the other ingredients. Add 
enough sifted flour to make a drop batter. Drop 
from spoon on greased pan, far enough not to 
touch each other when baked. Dip each little 
drop cake into melted chocolate fondant. The 
dough should be stiff enough so that the batter 
will not run over the pan but keep its shape when 
baked. Try a bit of the batter in the oven before 
putting in the cakes. These cakes should be baked 
in a quick oven. 

CocoANUT Feuit Deops 
Cream together one cup of sugar and one-half 
cup of butter, then add one egg and one cup of 
milk. Mix one cupful of raisins in one-half cupful 
of flour and add to the other ingredients with one 
and one-half cupfuls of flour into which has been 
sifted two teaspoonfuls of baking-powder, then 
add one-half cupful of grated cocoanut and one 
teaspoonful of vanilla. Drop by spoonfuls on 
greased pans and bake in a moderate oven fifteen 
minutes. Can be iced with white fondant and 
sprinkled over with grated cocoanut. 



CAKE AND LITTLE SWEETS 181 

Pkeseryed Feuit Dainties 
Cream together one-half cupful of butter and 
one cupful of sugar, then add three well-beaten 
eggs and one-half cupful of sweet milk. Mix 
smooth and then add gradually one and a half 
cupfuls of Hour into which has been sifted one 
teaspoonful of baking-powder. The dough should 
be as soft as it can be handled easily. Flour the 
board well and cut out into rounds or squares, and 
place preserved fruit over the top. Any thick 
preserved fruit may be used. Bake in a quick 
oven a nice brown. 

Jelly Jumbles 
Cream together one-half cupful of butter and 
one cup of sugar, add one well-beaten egg, then 
one and one-half cupfuls of flour into which have 
been sifted one teaspoonful of baking-powder and 
one-fourth teaspoonful of salt. Stir well, then 
add one-third cup of sweet milk or just enough 
to form a dough that will roll out. Flour the 
board and roll very thin. Cut out with a jumble 
cutter or a doughnut cutter. Spread half of these 



182 CANDY-MAKING AT HOME 

with some good jelly, and place the unspread 
cakes on top of these in sandwich fashion. Press 
the edges slightly together and bake on greased 
pans. 

Chocolate Nut Wafees 
Cream together one-half cupful of butter with 
one cupful of sugar, add two well-beaten eggs, 
and two squares of grated chocolate melted in 
one-fourth cupful of hot water. Sift with two- 
thirds cup of flour one teaspoonful of baking- 
powder, and a pinch of soda. Pour very thinly 
over well-greased pans, and sprinkle generously 
over with chopped nut meats. Bake in a mod- 
erate oven, and cut into small squares or dia- 
monds. 

Lady Fingers 
Beat five eggs up until light, add one-half 
cupful of powdered sugar and beat up for sev- 
eral minutes ; sift in with one cupful of flour 
one teaspoonful of baking-powder and stir slowly. 
Place the batter in a pastry bag and run it 
out through the tube on light brown paper (not 



CAKE AND LITTLE SWEETS 183 

buttered), making each cake about a finger in 
length, and about one-fourth inch wide ; be care- 
ful not to get them too Avide. Sprinkle with 
granulated sugar, bake in a quick oven. Place 
the paper on a damp table and let stand a few 
moments and the cakes can be readily removed. 
Stick the cakes together back to back ; this will 
make them round like fingers. If liked a little 
jelly may be spread between the cakes before put- 
ting them together. 

Feuit Puffs 
Take five eggs and beat the whites and yolks 
separately, stir in gradually one and a half cupf uls 
of sugar, and one and a half cupf uls of fiour into 
which has been sifted two teaspoonfuls of baking- 
powder. Bake in deep gem pans, filling about 
half full. Make a fruit filling as follows : Place 
in a saucepan one-half cupful of finely chopped 
figs, one-half cupful of dates, one-half cupful of 
chopped raisins and one-half cupful of water. 
Let simmer slowly for an hour, then add a tea- 
spoonful of vanilla. Make slits in the sides of 



184 CANDY-MAKING AT HOME 

the cakes and fill in with this fruit mixture. 
Cover with icing or chocolate fondant. 

Nut Taets 
Prepare a short pastry crust, adding to the 
flour one tablespoonful of powdered sugar. Roll 
out very thin. Dip fancy cutters in flour and cut 
the pastry, then pierce the half of the cakes with 
a small circular cutter. Some of the cakes can 
be made with one hole, some two and some three. 
Place these on greased pans and bake in the oven 
a pale brown. After removing make a paste 
with the stiffly beaten whites of two eggs, two 
tablespoonfuls of finely chopped nut meats, two 
tablespoonfuls of maple sugar, and a little cream 
if the paste is too thick to spread nicely. Spread 
this on the cakes that have been left whole, and 
then place the cakes with the holes on top. Fill 
up the depressions or holes with jelly, marmalade 
or fondant. 



Index 



Almond Cakes 

Almond Macaroons . . . 
Almond Nougat, Brown . 

Almond Toffee 

Apple Sweetmeats . . . . 
Arabian Confection . . . 
Assorted Bonbons . . . . 

Barley Fudge 

Bonbon Cakes 

Bonbons 

Bonbons with Cocoanut 
Brown Almond Nougat . . 
Burnt Almond Fudge . . 

Buttercups 

Butternut and Maple Cream 
Butternut Caramels . . . 

Butter-Scotch 

Butter-Scotch, French . . 

Cake Confectionery . . 
Candied Cherry Foam . . 
Candied Chestnuts .... 
Candied Sweet Potato Balls 
Candy Potatoes ..... 

Caramels 

Caraway Cookies .... 

Carrot Caramels 

Cherokee Crisp 



167 Cherry and Almond Con- 

135 fection 73 

63 Cherry Foam 84 

65 Cherry Foam, Candied . . 97 

147 Cherry Macaroons . . . .138 

146 Chestnuts, Candied ... 69 

115 Chocolate Almonds ... 63 

Chocolate Arabics .... 148 

52 Chocolate Caramels ... 53 

153 Chocolate Chips 31 

103 Chocolate Cream Caramels 56 

no Chocolate Creams .... 103 

63 Chocolate Creams with 

46 Fruit Centers 104 

142 Chocolate Creams with Nut 

68 Centers 106 

58 Chocolate Diamonds . . .173 

32 Chocolate Fondant .... 25 

33 Chocolate Fudge .... 45 
Chocolate Ginger Drops . 179 

153 Chocolate Macaroons . 136, 139 

97 Chocolate Nut Candy . . 68 

69 Chocolate Nut Wafers . . 182 

144 Chocolate Nuts 158 

149 Chocolate Pop-Corn Balls . 124 

45 Chocolate Taffy 34 

178 Chocolate Sticks 166 

58 Cinnamon Crisps . . . .165 

129 Cinnamon Fudge .... 50 

185 



186 



INDEX 



Cinnamon Jibb 32 

Cinnamon Macaroons . .140 
Coating Chocolate Creams 108 
Cocoanut Bonbons . . . . I lO 
Cocoanut Caramels ... 53 
Cocoanut Creams .... 95 
Cocoanut Drops . . .167 
Cocoanut Fruit Drops . .180 
Cocoanut Fudge 49 



Cocoanut Jumbles .... 
Cocoanut Macaroons . . . 
Cocoanut Marshmallow 

Fudge 

Cocoanut Marshmallow 

Fudge (another variety) 
Cocoanut Marshmallovvs 
Coffee Caramels 
Coffee Fudge , . 
Coffee Macaroons 
Coloring .... 
Coriander Cakes . 
Crack Stage . . 
Cream Candies , 
Cream Macaroons 
Cream Nut Bars . 
Cream Nut Puffs 
CrystalHzation . . 
Crystallized Pop-Corn 

Daisy Cakes . 
Date Brittle . . . 
Date Delight . . 
Dates, Fruit Filling 
Dipping Fondant , 
Divinity Fudge . . 
Divinity Fudge, Strawberry 
Divinity Hash 



English Wafers 



159 
137 

51 

51 
141 

52 

47 
138 

19 
174 

18 

93 
135 

67 
176 

19 
127 

178 

32 

87 
82 

117 

48 

79 
149 

169 



Fig Brittle 32 

Fig Favorites 85 

Fig Fudge 48 

Flavormg 19, 20 

Fondant 23 

Fondant, Dipping . . . .117 
Franconia Caramels ... 57 
French Butter-Scotch . . 33 
Frosted Fruit P^udge ... 83 

Fruit Bars 161 

Fruit Bonbons 113 

Fruit Candies 77 

Fruit Chocolate Balls . . 86 

Fruit Fudge 49 

Fruit Puffs 183 

Fruit Rocks 160 

Fruit Roll 88 

Fruit, Stuffed with Nuts . 73 

Fruit Tablets 38 

Fudge, Pop- Corn . . . .131 
Fudges 45 

German Ginger Balls . 165 

German Wafers 168 

Ginger Chips 162 

Ginger Creams 93 

Ginger Nuts 164 

Ginger Wafers 163 

Glace Nuts 70 

Hard Ball Stage ... 18 

Hard Candies 31 

Hard Crack Stage .... 18 

Plickory-Nut Macaroons . 137 

Hodge-Podge Candy . . 143 

Honey Peppermint Tablets 37 

Honeycomb Candy . . . 146 

Honey Creams 96 

Horehound Candy .... 34 



INDEX 



187 



How to Coat Chocolate 

Creams io8 

How to Dip with Fondant 117 

Ice Pop Corn Balls 126 

Ingredients 16 

Japanese Wafers . . . 169 
Jasmine Macaroons . . .136 
Jelly Cake Candy .... 88 

Jelly Caramels 55 

Jelly Jumbles 181 

Lady Fingers 182 

Layer Fudges 50 

Lemon Cakes 172 

Lemon Creams 94 

Lemon Stick Candy ... 35 
Love Diamonds 171 

Macaroons 135 

Maple and Butternut Cream 68 
Maple Creams ... -95 

Maple Delight 99 

Maple Drops 162 

Maple Foam 97 

Maple Fondant 26 

Maple Nut Wafers . . . .172 
Maple Panocha • • • • 33 
Maple Pop-Corn Bars . .128 
Maple Sugar Fudge ... 46 

Maple Tablets 37 

Maraschino Drops .... 79 
Marmalade Diamonds . .171 
Marshmallow Cakes . . .163 
Marshmallow Fruit Fudge 83 
Marshmallow Fudge ... 47 

Marshmallows 140 

Marzipan Fruit Candies . 81 



Mexican Nut Confection 72 
Mexican Panocha .... 66 
Miscellaneous Cakes . . .153 
Miscellaneous Sweets . .135 
Molasses Caramels .... 57 
Molasses Pop-Corn Balls . 124 
Molasses Taffy 35 

Nut Bars, Cream ... 67 
Nut Bonbons . . . . 68, 1 1 2 

Nut Candies 63 

Nut Chocolate Caramels . 54 
Nut Foam Chocolates . . 98 

Nut Loaf 72 

Nut Stuffed Fruit .... 73 

Nut Taffy 35 

Nut Tarts 184 

Orange Cakes 166 

Orange Marshmallows . . 141 
Oriental Bonbons . .118, 148 

Peach Blossom Cakes .175 

Peanut Brittle 65 

Peanut Fudge 48 

Peanut Jumbles 159 

Peanut Macaroons . . . .137 
Peanut Molasses Candy . . 71 

Peanut Wafers 168 

Pear Caramels 81 

Peppermint Creams ... 94 
Peppermint Stick Candy . 36 
Persian Confection . . . .144 
Pineapple Fudge ... 50 

Pineapple Marshmallows . 85 
Pistachio Macaroons . . .139 
Pop-Corn Almond Nougat 130 

Pop-Corn Bars 128 

Pop-Corn Brittle . . . .130 



188 



INDEX 



Pop-Corn Dainty . . . .126 
Pop-Corn Fudge . . . .131 
Pop-Corn Macaroons , . .129 
Pop-Corn Sweets . . . .123 

Popping Corn 123 

Potatoes, Candied . •. . . 149 

Pralines 67 

Preserved Fruit Dainties . 181 
Prunes, Stuffed 87 

Queen Macaroons . . .136 
Quince Confection .... 79 

Raisin Cookies 170 

Raisin Spirals 16 1 

Raisin Stickles 39 

Rose Nougat 38 

Salt Water Taffy ... 40 
Sea Foam Candies . ... 93 
Snow Pop-Corn Balls . .125 
vSoft Ball Stage . . . . 17 
Southern Flazelnut Toffee . 66 

Spice Fingers 177 

Spice Nuts 157 

Storing Pop-Corn . . . .124 
Strawberry Caramels ... 55 
Strawberry Divinity Fudge 79 
Strawberry Drops .... 36 
Stuffed Prunes 87 



Sugar 16 

Sultana Caramels .... 54 

Surprise Dates 82 

Sweet Potato Balls, Candied 144 



Taffy Dreams with Nut 
Centers .... 



Tea Cookies . . . 
Temperature . . . 
Tests for Temperature 
Thermometers . . 
Turkish Confection 
Turkish Delight . . 
Tutti-Frutti Caramels 
Tutti-Frutti Cream , 



Utensils 



Vanilla Caramels 
Vanilla Sea Foam . 
Vanilla Sugar Cakes 
Vanilla Taffy . . . 
Vanilla Wafers . . 



Walnut Bonbons . 
Walnut Creams . . 
Walnut Wafers 
Watermelon Dainty 
White Nougat . . . 
Wild Rose Cakes . 



40 



. 170 
. 17 
. 17 
14, 17 
• 145 
. 147 
. 57 
. 80 



14 



• 55 
. 96 

• 179 

• 39 
. ^73 



71 
. 95 
. 158 
. 86 
- 64 
. 175 



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ETIQUETTE There is no pad&port to good socieiy 
By Agnes H. Morton like good manners, fl Even though one 
possess wealth and intelligence, his suc- 
cess in life may be marred by ignorance of social cu^oms. 
^ A perusal of this book will prevent such blunders. It is 
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By Agnes H. Morton write letters ? Is it not because 

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QUOTATIONS A clever compilation of pithy quola- 
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sources, and alphabetically arranged 
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EPITAPHS Even death* has fts humorous side. 

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and the indexes, topical and alphabetical, enable one to find 
readily ju^ what he requires. 

THINGS WORTH Can you name the colde^ place ir 
KNOWING the United States or tell what year 

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DANCES OF TODAY A book from which anyone 
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Among the dances described are the various Tangoes, 
One Steps, Bostons and Maxixes, Hesitation Waltzes, 
Grape- Vine, Turkey-Trot, Castle Walk, Lame Duck, 
Texas Tommy and Gaby Glide. 



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